(so soft! pumpkin zucchini muffins

• Vegetarian

• Produce

  • 2 cups Pumpkin puree
  • 2 1/2 cups Zucchini

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 1/2 tbsp Cinnamon
  • 4 cups Flour
  • 1 tsp Salt
  • 1 cup Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1 cup Vegetable oil

• Dairy

  • 1 1/4 cup Milk

Found on rachelschultz.com

Ingredients

• 2 cups pumpkin puree
• 2 and ½ cups grated zucchini (about 2 small zucchinis)
• 1 and ¼ cup milk
• 1 cup vegetable oil
• ½ cup brown sugar
• 3 eggs
• 2 teaspoons vanilla
• 4 cups flour
• 1 cup sugar
• 1 and ½ tablespoons cinnamon
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Directions

• Preheat oven to 375 degrees.
• In a stand mixer, combine pumpkin puree, zucchini, milk, vegetable oil, brown sugar, eggs, and vanilla.
• In a separate bowl, stir together flour, sugar, cinnamon, baking powder, baking soda, and salt.
• Slowly incorporate dry ingredients into stand mixer. Divide batter into greased or lined muffin pan. Bake for 20-25 minutes.