Breakfast for 12

Pumpkin Zucchini Muffins

Name: Pumpkin Zucchini Muffins
Total time: 44 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 zucchini; 1 cup canned pumpkin puree; 1 cup avocado oil; 2 large eggs; 2 tsp pure vanilla extract; 1 cup granulated sugar; 2 cups all-purpose flour; 2 tsp ground cinnamon; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt

Moist muffins combine pumpkin, shredded zucchini, warm cinnamon, and vanilla in a lightly sweetened batter.

$0.22per serving $

44 minstart to table

12servings

American Vegetarian Dairy-free Kid-friendly Budget Breakfasts Back to school Fall

Ingredients

1 zucchini
1 cup canned pumpkin puree
1 cup avocado oil
2 large eggs
2 tsp pure vanilla extract
1 cup granulated sugar
2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Steps

Heat the oven to 350 F and line a 12-cup muffin pan.
Shred the zucchini and squeeze out excess moisture.
Whisk the pumpkin, avocado oil, eggs, vanilla, and sugar in a large bowl.
Stir in the flour, cinnamon, baking powder, baking soda, and salt until just combined.
Fold in the zucchini and divide the batter among the muffin cups.
Bake for 22 to 24 minutes, until a toothpick comes out clean.

Main ingredient on sale this week? See what to make with eggs on sale.