Fried chicken fritter, a Southern classic. Serve with mashed potatoes and top with chicken or country gravy, if desired. For years, I’ve been making this recipe, and I never grow tired of it.
| Prep Time: | 15 mins |
| Cook Time: | 18 mins |
| Total Time: | 33 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 ½ cups whole wheat flour
- ½ cup packed brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup coconut oil
- 2 eggs
- ½ teaspoon vanilla extract
- ¾ cup pumpkin puree
- ½ cup shredded zucchini
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
- Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl.
- Whisk coconut oil, eggs, and vanilla extract together in a separate bowl. Add to flour mixture; stir until just combined. Fold pumpkin puree and zucchini into the batter.
- Scoop batter into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center has a few moist crumbs attached, 18 to 24 minutes.
- Substitute canola oil for the coconut oil if preferred.
- Can be easily adjusted to be gluten free by swapping the wheat flour for oat flour.
- Add a topping by mixing equal parts of wheat germ, oats, and brown sugar. Sprinkle on top before placing in the oven!
Nutrition Facts
| Calories | 184 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 265 mg |
| Sugars | 10 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
My kids love it! I thought it was a bit heavy on the coconut oil for a healthy recipe, so I cut it to 1/4 cup coconut oil and substituted 1/4 cup flax seed & another 1/2 cup zucchini (1 cup total zucchini).
Wonderfully yummy, even better with 1/3 cup chocolate chips added in.
I made this with the following edits: – maple syrup instead of sugar – add dried cranberries – add pumpkin seeds – add walnuts
Very good, but I used half white flour. I will reduce the sugar next time by 1/3, as it was sweeter than cake. Otherwise, a wonderful recipe: good texture and balance. Would be great with nuts.
Excellent recipe, especially if you like to tweak recipes, like I do. Here’s what I did: First, I grated my zucchini (peel on), then dried it really well in a tea towel. Next, I mixed up my PP Spice, which is 4 tsp. cinnamon, 2 tsp. ginger, 1 tsp. cloves, 1/2 tsp. nutmeg. I doubled the recipe, using 2 cups unbleached white flour, and 1 cup of oats, which I measured and packed, then ground in my mini food chopper; I didn’t grind to a flour, but almost. I whisked grapeseed oil, 1 tbsp. vanilla, and the 4 eggs together, then dumped in a 15oz. can of pumpkin puree and blended. I whisked the dry ingredients, then dumped them into the wet and gently folded until no more dry flour was seen. I then folded in the zucchini, 1 cup chopped pecans, and 1 cup craisins. I baked them in a stone muffin pan which I preheated in the oven, let cool slightly, then sprayed with oil- I did not use liners. I baked, turning the pan 180 degrees halfway through, until there were just a few crumbs on the toothpick. I ran a knife around the edges, then dumped the muffins on the counter. Do not do this- they are very delicate. Definitely let them cool a little in the pan if you can- I can’t with a stone pan, or they’ll over-bake. The texture is amazing- very light and delicate, and the flavor is perfect- not too little, not too much. They are also super moist. By doubling the batch, I got exactly 24 muffins, and plan to freeze half of them.
Instead of the pumpkin pie spice I used 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. Also substitute equal part vegitable oil for the coconut oil.
Pretty good! I followed the recipe as directed, with the exception of my pumpkin pie spice being in extract form rather than a powder. I followed the conversion instructions on the bottle, but the pumpkin pie flavor was a little strong for me. However, that may be a result of using the liquid version. These are not super sweet. I’d probably prefer a little more sweetness, but that would detract from the healthy idea of the muffins. Nice way to sneak some veggies into my picky toddler.
These are good muffins. I was worried with how thick the batter was; I thought they might come out like bricks. But they were moist and cakey. They taste healthy in a good way. I wish I had made the topping in the Cook’s Notes. I think that would have been a nice addition.