Pumpkin Zucchini Muffins

One of my favorite things about fall is pumpkin flavored EVERYTHING! I'm like Bubba from Forrest Gump only instead of talking about shrimp its pumpkin. :) Pumpkin Coffee, Pumpkin Cheesecake, Pumpkin Puppy Chow, Pumpkin Bread, Pumpkin Butter, and now Pumpkin Zucchini Muffins!

These have amazing muffins have an amazing pumpkin spice flavor and they use both pumpkin and zucchini to sneak in some vegetables (or are they fruit?) in a way that even the pickiest eaters will love. You can make full size muffins but I prefer mini muffins. I find them easier to eat plus I like to freeze them and the mini muffins are easier to reheat.

Pumpkin Zucchini Muffins

1 cup Canned Pumpkin

1 1/2 cups Shredded Zucchini

3 Eggs

1 cup Brown Sugar, packed

1 cup Granulated Sugar

 1 cup Unsalted Butter, melted

1 Tbsp. Pure Vanilla Extract

3 cups All-Purpose Flour

1 tsp. Baking Soda

1/2 tsp. Baking Powder

1/2 tsp. Salt

1 Tbsp. Pumpkin Pie Spice

1 tsp. Saigon Cinnamon

In a large bowl, combine pumpkin, zucchini, eggs, brown sugar, granulated sugar, butter, and vanilla extract.

In a medium bowl, combine flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.

Add flour mixture to wet mixture gradually and mix until well combined. 

Use a Cookie Dough Scoop to measure into greased mini muffin pan. Bake at 350F for 12 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool for about 3 minutes then remove to a wire rack to cool completely.

TO FREEZE: place cooled muffins on a wax paper lined cookie sheet and place in the freezer until frozen solid. Move to a gallon size freezer bag to store until ready to eat. TO REHEAT: place frozen muffins on a heat safe plate and microwave for 30-45 seconds or until heated through.

Makes 5 1/2 Mini Muffins

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