Vegan zucchini pumpkin muffins

I told you that zucchini would get its comeuppance.  Also, there was about one cup left of the pumpkins we roasted, so I wanted to use that up too. I adapted the banana zucchini loaf recipe from  Kimmy Kokonut, by reducing the sugar and swapping the pumpkin for the bananas.

zucchin pumpkin muffins

1/3 cup oil

1/2 cup packed brown sugar

2 TBS ground flax seed

3 fl oz water (1/4 cup + 2 TBL)

1 cup pumpkin puree

1 tsp vanilla extract

1 1/2 cups grated zucchini

2 cups whole unbleached flour

1/2 tsp baking soda

2 tsp baking powder

1/2 tsp sea salt

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

Preheat oven to 350.

In a small bowl, combine oil, sugar, flax, water, pumpkin, and vanilla. Stir well. Add in zucchini, then set aside.  In a large bowl, sift together dry ingredients. Pour wet ingredients into the dry. Stir to combine, but do not over mix. Pour into a prepared muffin pan (I used silicone, no greasing required.) Bake 25-30 minutes, or until a toothpick test comes out clean.

Make 12.

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2 thoughts on “Vegan zucchini pumpkin muffins

    • They turned out really well, especially after they had time time to fully cool and set up. The pumpkin flavor really came through!

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