As the leaves change to golden hues and the air becomes cooler, we greet Fall. During this season, we also observe National Fruits and Vegetables Month, highlighting nature's abundant harvest. To honor both these occasions, we created a special prebiotic Zucchini Pumpkin Spice Muffin recipe, a warm, fresh-from-the-oven treat that captures the essence of autumn.
Drawing inspiration from the season's flavors, this muffin recipe seamlessly combines zucchini's earthy goodness with pumpkin spice. And let's not forget the health benefits these ingredients bring to the table:
Zucchini: This versatile vegetable is low in calories and rich in essential nutrients like vitamin C, potassium, and antioxidants. Zucchini also boasts a high water content, ensuring your muffins remain moist.
Pumpkin: Beyond its delightful taste, pumpkin is a nutritional powerhouse packed with vitamins, especially vitamin A, which supports vision and immune health. Plus, its rich fiber content aids in digestion.
just better.® prebiotic fiber: The secret ingredient in our recipe, this prebiotic fiber, aids in supporting gut health, promoting healthy digestion, and maintaining balanced blood sugar levels. It's the touch that adds health benefits without compromising taste.
But what truly elevates this treat to a class of its own is the perfect blend of these ingredients, each playing its part in delivering health and flavor. So, with the scene set and the oven preheated, let’s roll up our sleeves and get baking!
Zucchini Pumpkin Spice Muffins
1 ½ Cups organic almond flour
½ Cup organic coconut flour
6 Tablespoons just better.® prebiotic fiber
2 Teaspoons baking powder
¼ Teaspoon salt
1 ½ Teaspoons pumpkin spice blend (or a mix of cinnamon, nutmeg, cloves, and ginger)
1 Cup shredded zucchini (squeeze out excess water)
½ Cup organic pumpkin puree (unsweetened)
3 Large eggs
¼ Cup coconut oil, melted
¼ Cup unsweetened almond milk
1 Teaspoon vanilla extract
⅓ Cup of coconut sugar
Preparation: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with coconut oil.
Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, just better.® prebiotic fiber, baking powder, salt, and pumpkin spice blend.
Zucchini & Pumpkin Blend: In a separate bowl, combine the shredded zucchini and pumpkin puree. Mix well.
Wet Ingredients: In another bowl, whisk the eggs, then add melted coconut oil, almond milk, vanilla extract, and coconut sugar. Blend until smooth.
Combine: Gently fold the wet mixture into the dry ingredients. Once partially combined, fold in the zucchini and pumpkin blend. Mix just until combined, ensuring not to overmix.
Fill & Bake: Divide the batter among the muffin cups, filling each 2/3 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Let Cool & Serve: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy your muffins with a hot cup of tea!
As the seasons shift and the days grow shorter, let's take a moment to appreciate the simple joys around us, the vibrancy of nature, the comfort of familiar flavors, and the moments we share with loved ones. Whatever the season brings, may we always find reasons to celebrate and be grateful. Here's to cherishing every moment and looking forward to what's next!
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