Pumpkin Zucchini Muffins

I’ve made zucchini pineapple bread for years so this was kinda’ the same idea but pumpkin was the main focus.

You could use a mini muffin pan, standard size, or mini bundt pan like we did (flipped them over here so you don’t see bundt shape that is on the bottom), it is really up to you. The timing would just need to be adjusted depending on what size pumpkin zucchini muffins you made.
I’ll share bake times with you below.

Ingredients

• 1 c pumpkin canned
• 3 eggs
• 2 c sugar
• 1 c butter melted
• 2 c zucchini shredded
• 3 c flour all purpose
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 3/4 c walnuts chopped, optional
• 3/4 c chocolate chips mini, optional
• 1/2 tsp nutmeg
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Instructions

1. Add your melted butter, pumpkin, eggs and sugar into a bowl and mix until well blended. (I tend to not use a mixer but you could on low)
2. Add your flour, baking soda, baking powder and spices together. Mix.
3. Slowly add this dry mixture into your bowl with the wet ingredients mixing all the way through so everything is combined well without lumps.
4. Gently fold in your shredded zucchini and nuts and/or chocolate chips if you're adding those.
5. .....................................

for full instruction please see : temeculablogs.com

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