Ingredients
12
12 servings
- •1.5 cups whole wheat flour
- •0.5 cup packed brown sugar
- •1 tablespoon pumpkin pie spice
- •1 teaspoon baking soda
- •0.5 teaspoon salt
- •0.25 teaspoon baking powder
- •0.5 cup coconut oil
- •2 eggs
- •0.5 teaspoon vanilla extract
- •0.75 cup pumpkin puree
- •0.5 cup shredded zucchini
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
- Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl.
- Whisk coconut oil, eggs, and vanilla extract together in a separate bowl. Add to flour mixture; stir until just combined. Fold pumpkin puree and zucchini into the batter.
- Scoop batter into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center has a few moist crumbs attached, 18 to 24 minutes.
Nutritional Facts
Per 12 servings
- Calories: 184
- Carbohydrate: 22g
- Fat: 10g
- Fiber: 2g
- Protein: 3g
- Sugar: 10g
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