(SO SOFT!) PUMPKIN ZUCCHINI MUFFINS
- 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
- 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.
Recipe by Rachel Schultz at https://rachelschultz.com/2016/08/09/pumpkin-zucchini-muffins/
3.5.3208