These were tasty and a great use of zucchini and pumpkin.

Pumpkin Zucchini Chocolate Chip Bread and Muffins

3 cups all-purpose flour

1 cup whole wheat flour

2 tsp salt

3 tsp baking powder

2 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp ground nutmeg

2 1/2 cups granulated sugar

1 1/2 cups chocolate chips

2 sticks of butter, softened

4 eggs

1 cup milk

1 tbsp vanilla

1 1/2 cups grated zucchini

1 15oz can of pureed pure pumpkin

 

Preheat the oven to 350F

Cream butter, and add eggs one at a time.   Add milk and beat.    Add in pumpkin and zucchini.

In separate bowl, mix dry ingredients.  

Add to wet ingredients, being sure not to over mix.

Pour mixture into 2 greased bread pans, or into greased muffin pans.   

Bake  for 45-60 minutes for loaves and 25-35 minutes for muffins (or until toothpick comes out clean.

 

 

*I felt this recipe could use a little extra spices…. maybe a smudge more cloves and cinnamon, but otherwise very tasty.

Peanut Butter Banana Muffins

Was looking for a peanut butter muffin recipe and came across this one from Lu.

Peanut Butter Banana Muffins



1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sugar
1/4 cup unsalted butter, soften
1/4 cup chunky peanut butter, soften
2 eggs
3 large bananas, mashed
1 banana, sliced

In a small bowl, whisk together flour, baking powder, baking soda and salt.

In another bowl, cream together sugar and butter until fluffy, about 5 minutes. Beat in peanut butter. Add in the eggs, one at a time. Then mix in mashed banana.

With the mixer on low speed, beat in the flour mixture until just combined.

Fill GREASED muffin cups 2/3 full. Top with a sliced banana. Bake for 20 to 25 minutes, until a toothpick comes out clean.


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These were good, but not great. The taste of peanut butter wasn't much. Next time I'll double the peanut butter. I also won't be adding the slice of banana on top. It makes for a pretty muffin, but within an hour after baking, it turns brown and icky (and creates extra moisture in the container you package them in). Overall though, it was pretty tasty, just not fantastic.. I think the additional pb will make it extra tasty.... right now it tastes more just like a banana muffin, with the tiniest hint of peanut butter.

Pumpkin Doughnut Muffins

I had some pumpkin to use up, and didn't have enough supplies for my pumpkin apple muffins, so I searched for a new recipe.

I found this one on Tasty Kitchen... called Pumpkin Doughnut Muffins

Pumpkin Doughnut Muffins



1 1/2 Cups Flour
1 1/2 tsp Baking Powder
1 tsp Pumpkin Pie Spice
1/2 tsp Salt
1/2 cup Sugar
1/2 cup Butter
1 Egg
1 cup canned Pumpkin
1 tsp Vanilla
1/2 cup Milk

Topping:
1/2 cup Sugar
1 tsp Pumpkin Pie Spice
1 tsp Cinnamon
1/2 cup Butter, Melted

In a bowl mix dry ingredients together (flour, baking powder, spice, salt).

In another bowl, cream together sugar, egg and butter. Add in pumpkin and vanilla.

Add dry ingredients and milk to the other ingredients and beat well.

Spoon into GREASED muffin cups (2/3 full), and bake at 350 F for 20-25 minutes (until toothpick comes out clean).

In a small bowl mix up sugar and spices. Melt butter in a separate bowl. When muffins have cooled enough to handle, dip in melted butter, then roll in sugar mixture.

The original recipe coated the entire muffin in sugar and butter, but I opted to just do the tops.. and it's plenty sweet enough.

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These muffins were delicious. We all enjoyed them, but definitely a more dessert type muffin rather than a breakfast muffin. They are moist and light, and just the perfect amount of spices in there. Enjoy!