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Pumpkin Spice Zucchini Muffins

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Stefani Danielle

"Perfect flavors for fall! Quick and healthy muffin recipe!"
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33 m servings 184 cals
Original recipe yields 12 servings (12 muffins)

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's 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!

Nutrition Facts

Per Serving: 184 calories; 10.3 g fat; 21.7 g carbohydrates; 3.4 g protein; 31 mg cholesterol; 265 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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