Pumpkin Zucchini Muffins
These easy, lightened up Pumpkin Zucchini Muffins give zucchini bread flavors a fun fall twist!
- 1 large egg
- 1 cup unsweetened canned pumpkin
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 5 tablespoons light butter, melted (I use Land O’Lakes light stick butter)
- 1 cup shredded zucchini, I use the largest holed side of my box grater
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Pre-heat the oven to 375 degrees. Lightly mist a 12 count standard-sized muffin tin with cooking spray and set aside.
In a large mixing bowl, add the egg, pumpkin, sugar, and vanilla and stir together until well combined. Add the melted butter and stir until well combined. Add the shredded zucchini and stir to combine.
In a separate mixing bowl, add the flour, baking soda, baking powder, pumpkin pie spice, and salt and stir until combined. Add the dry ingredients to the wet ingredients and stir together until combined into a batter.
Spoon the batter evenly amongst the wells in the prepared muffin tin. Bake for 18-20 minutes.
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per (1 muffin) serving:
113 calories, 19 g carbs, 6 g sugars, 3 g fat, 2 g saturated fat, 2 g protein, 1 g fiber (from myfitnesspal.com)
MYWW SMARTPOINTS PER (1 MUFFIN) SERVING: (SP calculated using the recipe builder on weightwatchers.com)
Green: 4 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints
Weight Watchers Points Plus:
3 per (1 muffin) serving (P+ calculated using the recipe builder on weightwatchers.com)