Zucchini Pumpkin Muffins

 Ingredients Instructions 

2 ½ cups all-purpose flour

¾ cup brown sugar packed

1 tablespoon baking powder

1 teaspoon salt

1/2 tsp cinnamon 

3/4 cup canned pumpkin

2  small zucchini

grated and drained

1 large egg

½ cup butter  melted

⅔ cup milk

1 teaspoon vanilla extract

¼ cup pepitas toasted.

Instructions

 1. Prepare oven and muffin pan: Preheat the oven to 400℉. Spray a 6 or 12 muffing baking pan with cooking spray, or line it with muffin liners. 

2. Combine dry ingredients: In a large bowl combine the flour, brown sugar, baking powder and salt. Set aside. 

3. Combine wet ingredients: In another bowl whisk the pumpkin, zucchini with the egg, melted butter, milk and vanilla extract. 

4. Make batter: Add the pumpkin zucchini mixture to the flour mixture and using a spatula mix everything until the flour is moistened, don't over mix, and keep in mind the batter will be a bit lumpy. 

5. Spoon into muffin tin: Spoon the muffin batter (I used an ice cream scoop) into the prepared muffin pan. You will completely fill the muffin cups, this way you will get nice muffins with perfect domes. The batter should be enough for 12 small muffins or 6 jumbo muffins. Top each muffin with a few pepitas.