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!

10 Responses to Uncle Jason’s Pumpkin Zucchini Birthday Muffins

  1. Pingback: The Cooking of Joy | Thoughtful Pop

  2. Dawn says:

    Sounds great! You could easily make this recipe vegan if you (or any of your readers) wanted to. You can replace each egg with 1 tbsp ground flax seed and 3 tbsp water, whisked or blended until creamy.

  3. Marjan says:

    Love the recipe,would it be possible to add a picture to this recipe so I can pin it on pinterest?

    • Sorry for the severely delayed response, Marjan – I stepped away (for a couple months). 🙂

      I will get a picture up – thanks for your interest!

      • marjan says:

        Any random pic will do 🙂

      • I have a lovely one of a sunset that I thought would be nice. 🙂 I was going to make a batch of these puppies just to take a picture (well, and eat a dozen or so), but that might take a day to get to, so I’ll put up a stock photo and rectify that fudgery soon. Deal?

  4. marjan says:

    Awesome!

  5. anna says:

    LOVE this recipe! Was surprised how thin batter was, but they cooked up great…very moist. Also like that they’re not too sweet. I made a few small changes..used 1/2 coconut oil, 1/2 earth balance, and i added pecans and dried cranberries. YUM! Definitely saving this recipe.Thanks!!

    • I can’t tell you what a kick I get out of someone enjoying one of my recipes (wait ’til the cookbook comes out!) I like your ideas for changes – I have actually started making them with coconut oil as well, which I think improves them quite a bit. Thanks so much for taking the time, Anna.

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