In case you haven’t heard, it’s been quite hot in Southern California. I’m talking sleep with all the windows open, don’t want to turn on the oven hot. We finally got a couple of days with cool(er) temperatures, and I used the opportunity to finally light my pumpkin candle and whip up some grain free pumpkin zucchini muffins.
Even though pumpkin recipes have been popping up all over the web since August, and pumpkin spice lattes have been available for weeks now (really Starbucks?), I always try to wait and bust out the pumpkin until the weather starts to give a hint of fall, and then it’s all pumpkin, all the time. So consider these grain free pumpkin zucchini muffins a taste of what’s to come over the next few months.
The inspiration for these muffins came from Balanced Bites’ Carrot Pumpkin Spice Muffins, only I used a combo of eggs and egg whites, and swapped carrots for zucchini instead.
At first I wasn’t sure how the zucchini-pumpkin combo would pan out, but I was pleasantly surprised! These muffins also have just a small touch of sweetness from the maple syrup (the good stuff from Canada since we know it tastes better), and contain minimal ingredients.
1/4 cup canned pumpkin
2 cups shredded zucchini
3 egg whites
1/2 cup water
3 tbsp maple syrup
1 tsp vanilla
1/2 cup coconut flour
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp ground ginger
Preheat your oven to 350F.
In a small mixing bowl whisk your eggs, pumpkin, vanilla, maple syrup and water until well blended. Gently fold in your coconut flour, baking soda, salt, cinnamon and ginger. Mix well.
Gently spoon your batter into paper-lined muffin tins and place in the oven for 35 minutes.
What’s your favorite pumpkin recipe?