Uncle Jason’s Pumpkin Zucchini Birthday Muffins

Check out The Cooking of Joy to see why Uncle Jay was immortalized in a muffin.

(gluten free, not vegan)

3 eggs, lightly beaten
1 cup apple sauce                                                                                                                              1/2 cup blue agave nectar
1 cup cooked pumpkin (or canned, if you must)
1 cup Earth Balance sticks, melted
1 tablespoon vanilla extract
3 cups Bob’s Red Mill Gluten Free All Purpose Flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1 cup peeled, shredded zucchini
1 cup raisins

Method

1. Preheat the oven to 350° F.
2. In a mixing bowl, combine eggs, apple sauce and agave. Add pumpkin, melted Earth Balance, and vanilla.
3. In a separate bowl, combine dry ingredients, sifting flour.
4. Gradually add dry ingredients to pumpkin mixture and stir gently until just blended. (Some dry ingredients will still be visible – over stirring gives you dense muffins)
5. Gently stir in the zucchini and raisins. (again, be easy)
6. Pour into muffin tins. Makes about 24 muffins. Bake for 20 to 30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes. Pass ‘em around!
   

   Lovely stock photo of SOME zucchini muffins, not so much MY pumpkin zucchini muffins (for now). Humbly inserted for pinability – thanks, Marjan!