Pumpkin Zucchini Muffins

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Summer zucchini meets Fall pumpkin in this delicious muffin that is sure to please your palate.

Scale

1 cup whole wheat pastry flour

2 tsp. cinnamon

1 tsp. pumpkin pie spice

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/2 c. egg whites or substitute

1 c. pumpkin puree

1 c. shredded zucchini (1 medium)

1 tsp. vanilla

1/3 c. maple syrup

1/4 c. non fat Greek yogurt

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Preheat oven to 375F. Spray muffin tins with cooking spray.
Combine all dry ingredients (flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt) in a medium bowl and set aside.
Wrap grated zucchini in a paper towel and squeeze out liquid.
Combine egg whites, pumpkin puree, zucchini, vanilla, maple syrup, and Greek yogurt in another medium bowl. Mix by folding over to combine.
Pour zucchini mixture into the dry ingredients. Fold together until mixed well.
Using a scoop or half cup measure, scoop batter into muffin tins. Bake for 20-25 minutes. Insert toothpick in the middle to test for doneness. It should come out clean if fully baked.
Cool on wire rack. Once fully cooled, place in an airtight container. Will last on the counter for 3-5 days.

Add in a 1/4 cup of finely chopped walnuts or pecans or 1/2 cup of dark chocolate chips.

Decrease salt to 1/4 tsp.

Add 1/4 cup ground flaxseed.

Substitute the egg whites with aquafaba and the non fat Greek yogurt with plant based greek yogurt.

Find it online: https://nutritiouslysimple.com/pumpkin-zucchini-muffins/