Ingredients

The following ingredients have 12 Servings
  • 1 large egg
  • 1 cup unsweetened canned pumpkin
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 5 tablespoons light butter (melted (I use Land O’Lakes light stick butter))
  • 1 cup shredded zucchini (I use the largest holed side of my box grater)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt

Instruction

  • Pre-heat the oven to 375 degrees. Lightly mist a 12 count standard-sized muffin tin with cooking spray and set aside.
  • In a large mixing bowl, add the egg, pumpkin, sugar, and vanilla and stir together until well combined. Add the melted butter and stir until well combined. Add the shredded zucchini and stir to combine.
  • In a separate mixing bowl, add the flour, baking soda, baking powder, pumpkin pie spice, and salt and stir until combined. Add the dry ingredients to the wet ingredients and stir together until combined into a batter.
  • Spoon the batter evenly amongst the wells in the prepared muffin tin. Bake for 18-20 minutes.