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Pumpkin Spice Zucchini Muffins

"Perfect flavors for fall! Quick and healthy muffin recipe!"

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

Instructions :

Prep : 15M	Cook : 12M	Ready in : 33M

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

Notes :

• Substitute canola oil for the coconut oil if preferred.
• Can be easily adjusted to be gluten free by swapping the wheat flour for oat flour.
• Add a topping by mixing equal parts of wheat germ, oats, and brown sugar. Sprinkle on top before placing in the oven!

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