Mini Zucchini Muffins + Rivka’s Pumpkin Cake

Mini Zucchini Muffins + Rivka’s Pumpkin Cake

We don’t have an eiruv in my community, which means that once you have a baby, you are stuck at home for Shabbos until your baby can walk! So getting invited out for Shabbos (to sleep over) is a real treat! A few weeks ago, my good friend Rivka, a shlucha in Long Island City, invited us, and we were more than happy to accept. Rivka’s mother is Moroccan and her family is in the restaurant business, so it is no surprise that she knows how to cook! She make some traditional Moroccan foods, but her table is a kaleidoscope of different cuisines.

Rivka is not only a good cook, but a very practical one. Instead of three courses on a late Friday night, she serves one. She made mini pumpkin muffins which she served at breakfast, for snack, and in a cupcake tree along with the Shabbos meal. Pumpkin cake is moist and dense, so it lends itself well to be served as a kugel. I myself have served it that way many times.

My kids were head over heels for the mini cupcakes (kids love anything mini, don’t they? maybe because it’s more their size!) so last week, I purchased a mini muffin pan, and went to work on some muffins for the kids. I’ve mentioned before how I’m not the biggest baker, and it has a lot to do with the fact that cake is just so unhealthy. When I see myself throwing white flour, sugar and oil into a bowl, I think to myself, “Am I really going to put THAT into my mouth?” Not that it tastes bad, cake is delicious. And I do buy it on occasion. It’s easier when I don’t see how it’s made (even though I know it’s full of junk). So, I justify this recipe by reminding myself that it’s filled with zucchini, a vegetable :)

Feel free to make this cake in a bundt pan, it is absolutely delicious any way you bake it. You can make a zucchini bread in loaf pans, or larger cupcakes which you are free to frost with a maple cream cheese frosting!

NOTE: When I make these, I like to shred double the amount of zucchini and freeze half for the next time. Just thaw the zucchini in a strainer and press down with a paper towel to squeeze out excess water.

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14 thoughts on “Mini Zucchini Muffins + Rivka’s Pumpkin Cake

  1. So cute with the heart shaped blog of blueberry pie filling! I would never have thought to combine that with pumpkin but it sounds delicious.

    Very clever idea about freezing the zucchini–once you have the food processor out you might as well make extra!

  2. This looks lovely, and I agree – all that zucchini completely cancels out the sugar and white flour. My kids are also big fans of mini things, even the bigger ones who aren’t so miniature themselves anymore. Come to think of it, I like foods in miniature too! :)

  3. You write that I can double the pumpkin to make it less cake-like and more of a kugel, but to adjust the baking time. How long would you say to bake them in muffin tins (regular, not mini)?

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