Pumpkin Zucchini Muffins
Soft, lightly sweet muffins made with pumpkin puree and shredded zucchini, warmed with cinnamon, ginger, nutmeg and cloves. They keep well and eat nicely at breakfast or as a snack, with chocolate chips optional.
Ingredients
- 2 cup all-purpose or whole-wheat flour
- 2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup pumpkin puree
- ½ cup pure maple syrup
- ¼ cup avocado oil
- 2 egg, large, at room temperature
- 2 teaspoon pure vanilla extract
- 1 cup zucchini, shredded
- ½ cup chocolate chips (optional)
- 2 tablespoon turbinado sugar
Method
- Preheat the oven to 375 degrees F.
- Line a muffin tin with paper liners and spray them with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, whisk together the pumpkin, maple syrup, oil, eggs, and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until just combined, don't over mix. Gently fold in the zucchini and chocolate chips, if using.
- Divide the batter equally amongst the muffin cups. Sprinkle each muffin with turbinado sugar.
- Bake for 18 to 23 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. You can also insert a toothpick into the center of a muffin, if it comes out clean, they are done.
- Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin let cool another 1[0] minutes.