These easy, lightened up Pumpkin Zucchini Muffins give zucchini bread flavors a fun fall twist!
Yield: 12muffins
Ingredients
1large egg
1cupunsweetened canned pumpkin
1/3cupsugar
1teaspoonvanilla extract
5tablespoonslight butter, melted (I use Land O’Lakes light stick butter)
1cupshredded zucchini, I use the largest holed side of my box grater
1 ½cupsall-purpose flour
1teaspoonbaking soda
1teaspoonbaking powder
1teaspoonpumpkin pie spice
½teaspoonsalt
Instructions
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.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!WW Points per muffin: 4 (Points calculated using the recipe builder on weightwatchers.com)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 SmartPointsWeight Watchers Points Plus: 3 per (1 muffin) serving (P+ calculated using the recipe builder on weightwatchers.com)