It’s coming on that wonderful harvest time of year … if you’re anything like me, the bounty of late summer/early fall is calling you! Your coffers are filled (perhaps over-filled?) with squash and if you’re lucky, even pumpkin! I’ve been busy making pumpkin butter already, then today found myself with far too many zucchini squash (they just looked so good at the farmer’s market!), and thus it came to pass that a new recipe was born of necessity: Zucchini-Pumpkin Muffins!
If you’ve used my quick bread recipes before, you already know I’m a big fan of fruits and veggies in my breads, and I also try to use as little oil, fats and sugar as possible.
I’ve always been turned off by zucchini, carrot, banana, blueberry (fill-in-the-blank) bread recipes that call for loads of oil and sugar. It’s just not necessary and can really overpower the flavor of these delicious ingredients (not to mention dampen your enthusiasm for eating supposedly healthy foods!).
So I decided to use pumpkin butter in these muffins to replace some of the fat and add even more flavor! The results were spectacular. Beautiful, moist, delicious zucchini muffins with a hint of pumpkin. Applesauce would work just as well here, so don’t worry if you don’t happen to have pumpkin butter on hand!
I hope you get to enjoy these muffins one day this fall with your family, too. They are a truly special treat that everyone will love and you can feel good about serving!
- 1/2 cup granulated cane sugar
- 1/2 cup shortening, butter OR non-dairy alternative (Earth Balance® Shortening or Buttery Sticks)
- 2 large eggs (or favorite egg sub like 2 Tbs. flaxseed steeped in 6 Tbs. warm water)
- 1/2 cup sour cream, dairy or non-dairy (soy sour cream or plain coconut yogurt)
- 1 teaspoon pure vanilla extract
- 1/2 cup pumpkin butter, applesauce or apple butter
- 2 cups Jules Gluten Free™ All-Purpose Flour
- 2 Tablespoons flax seed meal (or 2 Tbs. Jules Gluten Free™ Flour)
- 1 Tablespoon cinnamon or pumpkin pie spice
- 1 Tablespoon baking powder, gluten-free
- 1 teaspoon baking soda
- 1 cup packed, fresh zucchini, grated (approximately 2 small zucchini squash)
- 1/3 cup chopped pecans or walnuts
- 1/3 cup brown sugar
- 1 teaspoon pumpkin pie spice or allspice
Preheat oven to 350° F (static) or 325° F (convection).
Beat sugar and shortening until fluffy, then add the eggs, sour cream, vanilla and pumpkin butter and mix well.
Sift all dry ingredients in a large mixing bowl. Pour slowly into the wet ingredient bowl and beat together until integrated. Fold in the zucchini. The batter will be somewhat stiff.
Line 18-20 muffin tins with muffin papers or oil 4-5 mini loaf pans. Spoon batter into the lined tins and smooth the tops with a rubber spatula. Mix topping ingredients together and sprinkle on top, if desired.
Bake mini-loaves for approximately 35 minutes; muffins for 25-30 minutes; mini-muffins for 15 minutes. Test bread with a toothpick to be sure the middles are cooked through before removing from the oven to cool on wire racks.
Cool completely before storing or freezing.