Pumpkin Zucchini Muffins

Bucket List Tummy

Prep: 5 Mins

–  1 1/2 cups white whole wheat flour – 1 teaspoon baking soda – 1/2 teaspoon salt – 1 tsp cinnamon – ½ tsp nutmeg – 1 cup pumpkin puree – ¼ cup shredded zucchini – 2 eggs – 1/2 cup maple syrup  – 1 teaspoon vanilla extract – 1/2 cup melted coconut oil

Cook: 22 Mins

Ingredients

Step 1

Preheat the oven to 350 degrees and grease a muffin tin or line with muffin liners.

Step 2

In a large bowl, mix dry ingredients (flour through spices)

Step 3

In a separate bowl, combine canned pumpkin, zucchini, eggs, maple syrup, vanilla extract and coconut oil.

Step 4

Combine the flour mixture with the wet, pumpkin mixture.

Step 5

Scoop the batter into the muffin tins and bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean

Other Pumpkin Snacks

01 Pumpkin Peanut Butter Granola

02 Chocolate Chip Vegan Pumpkin Blondies

03 Easy No Bake Pumpkin Cookies