Pumpkin Zucchini Muffins with Cherries

Pumpkin and zucchini are both fall staples, and they both happen to taste great in baked goods, so why not put them together? If you’ve ever had zucchini bread, you know how well zucchini cooks into pastries, making them moist and tender. Although the zucchini is spiralized, it bakes nicely into these muffins, and you might not even notice its presence (though you will notice how moist and delicious these muffins are!). You may even be tempted to whip this dessert out at Thanksgiving dinner.

Makes 1 dozen muffins

Cupcake liners

Nonstick baking spray

2 medium zucchini (1 cup spiralized)

1 cup pumpkin purée

1⁄2 cup almond milk

1⁄4 cup coconut oil

1⁄2 cup dried cherries

1⁄2 cup almond flour

1⁄2 cup whole-wheat flour

1⁄2 cup coconut sugar

2 teaspoons pumpkin pie spice

1⁄2 teaspoon salt

2 teaspoons baking powder

  1. Preheat oven to 375°F. Place cupcake liners in a muffin tin and spray bottom and sides with cooking spray. Set aside.
  2. Peel zucchini, cut in half crosswise, and slice off both ends. Spiralize using a small-noodle blade. Break up noodle pieces using a knife so that they are no larger than 2" thick. You should have about 1 cup of zucchini noodles.
  3. In a large bowl, whisk together pumpkin purée, almond milk, and coconut oil until well combined. Then mix in zucchini and dried cherries.
  4. In a separate large bowl, combine almond flour, whole-wheat flour, coconut sugar, pumpkin pie spice, salt, and baking powder. Mix until well combined.
  5. Gradually pour the wet ingredients into the dry ingredients. Rather than stirring everything together, gradually fold wet into dry using a wooden spoon, continuing to lightly fold both mixtures together until evenly combined.
  6. Evenly distribute batter into muffin tins, filling cups almost to the top and leaving about 1⁄2" of space. Bake for 25–30 minutes or until tops of muffins are firm. Let cool and serve.
9781440594380 Pumpkin Zucchini Muffins

Pumpkin Zucchini Muffins with Cherries