Ingredients

• 1.5 cups whole wheat flour
• 0.5 cups packed brown sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 0.5 teaspoons salt
• 0.25 teaspoons baking powder
• 0.5 cups coconut oil
• 2 eggs
• 0.5 teaspoons vanilla extract
• 0.75 cups pumpkin puree
• 0.5 cups shredded zucchini

Instructions

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

Nutrition per serving