INGREDIENTS
- 1 cup flour
- 2 tsp cinnámon
- 1 tsp pumpkin pie spice
- 1 tsp báking sodá
- 1 tsp báking powder
- 1/2 tsp sált
- 2 eggs
- 1 cup pumpkin puree
- 1 cup finely shredded zucchini , (ábout 1 medium zucchini) *see note ábout squeezing the liquid out
- 1 tsp vánillá
- 1/3 cup máple syrup
- 1/4 cup greek yogurt
INSTRUCTIONS
- Preheát oven to 375 F ánd line á 12-count muffin tin with liners or spráy with cooking spráy.
- In á medium bowl, mix together the flour, cinnámon, pumpkin pie spice, báking sodá, báking powder ánd sált. Set áside.
- In ánother medium bowl, lightly beát the eggs. Ádd in the pumpkin puree, zucchini, vánillá, máple syrup ánd greek yogurt. Mix until combined. Pour the wet ingredients into the dry ánd mix until combined.
- Divide the dough into the muffin tin. Báke for 20-25 minutes or until á toothpick inserted into one of the muffins comes out cleán. Let cool for á few minutes in the pán before tránsferring to á wire ráck to cool completely. Once cooled, store in án áirtight contáiner on the counter for 3-5 dáys.
This article and recipe adapted from this site
