Name: Pumpkin Spice Zucchini Muffins
Yield: 4 servings
Ingredients: 1 1/2 cups whole wheat flour; 1/2 cup packed brown sugar; 1 tablespoon pumpkin pie spice; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon baking powder; 1/2 cup coconut oil; 2 eggs; 1/2 teaspoon vanilla extract; 3/4 cup pumpkin puree; 1/2 cup shredded zucchini

Servings: 4 persons

1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup coconut oil
2 eggs
1/2 teaspoon vanilla extract
3/4 cup pumpkin puree
1/2 cup shredded zucchini

1
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
2
Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl.
3
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.
4
Scoop batter into the prepared muffin tin.
5
Bake in the preheated oven until a toothpick inserted into the center has a few moist crumbs attached, 18 to 24 minutes.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin Spice Zucchini Muffins

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