Pumpkin Zucchini Carrot Muffins


Added 3 cups mixed vegetables, reduced sugars and oil, and added molasses to boost the iron (great for vegetarians)

Modified from: Downeast Maine Pumpkin Bread

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45 m servings
Serving size has been adjusted!
Original recipe yields 32 servings

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin tins.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, molasses and sugars until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and pumpkin spice.
  3. Shred or blend veggies (blending will decrease amount to 2 cups and better hide veggies for kids) and add to pumpkin mixture.
  4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared muffin cups.
  5. Bake for 20-25 minutes, or until toothpick inserted in center comes out clean.


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