Pumpkin. It gets such a short window to showcase it greatness. I will use that window,however, to put it in absolutely anything I can! Here we go pumpkin muffins! My favourite favourite thing about baking with pumpkin is the fact that it replaces the need for oil or butter in recipes! I also hid some shredded zucchini in this recipe and the kids haven't said boo. I win
Why is pumpkin so good for you? It packs an iron and vitamin E punch! Having sufficient amounts of both of these in your diet wards off illness by keeping your immune system in check. Pumpkin is also high in fiber and Vitamin K which keeps your eyes, bones and teeth healthy. Can I get a round of applause for our wholesome orange fruit!!
2C shredded zucchini (about 2 med zucchini)
1 C shredded apple (about 2 medium apples)
1 C pumpkin puree
1/2 C Maple Syrup (or agave,honey etc)
1 C almond milk
3 C whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
*option add 1/2 C chopped walnuts or chocolate chips or both!
Preheat oven to 350.
Add to a large bowl zucchini, apple, pumpkin, egg and maple syrup. Stir to combine.
Add almknd milk and stir once more.
Combine in a separate bowl all the dry ingredients and add to the wet ingredients.
Gently stir in walnuts and or chocolate chips.
Spray muffin tins with oil spray and fill 2/3 full with mixture.
Bake 20-25 min until the top is no longer sticky.
Remlve from oven and let cool in tins for 5 min before transferring to a wire rack.
Makes approximately 20-24 muffins.