Pumpkin Zucchini Muffins
Pumpkin Zucchini Muffins are tender flavorful muffins great for breakfast, snack or packed in lunches. There is no reason to wait until fall to use pumpkin. Pumpkin is good all year long especially with zucchini in these delicious muffins!
Servings: 32 muffins
Preheat oven to 350°.
In a stand mixer or large bowl, whisk together the oil, eggs, sugar, vanilla and pumpkin until smooth.
Add both flours, baking soda, baking powder and cinnamon and mix together just until combined.
Fold in zucchini.
Scoop or spoon batter ¾ full into lined muffin pan.
Bake for 16-18 minutes or until a toothpick inserted in center comes out clean.
Calories: 229kcal | Carbohydrates: 38g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 95mg | Potassium: 467mg | Fiber: 7g | Sugar: 19g | Vitamin A: 31055IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 3mg
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