Pumpkin Spice Zucchini Muffins
Description
Use up the last of summer's zucchini in this easy whole wheat muffin recipe with a touch of pumpkin pie spice to welcome the fall season.
Ingredients
•
1 1/2 cups whole wheat flour
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1/2 cup packed brown sugar
•
1 tablespoon pumpkin pie spice
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/4 teaspoon baking powder
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1/2 cup coconut oil
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2 eggs
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1/2 teaspoon vanilla extract
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3/4 cup pumpkin puree
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1/2 cup shredded zucchini
Directions
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.