Ingredients

The following ingredients have 4 Servings
  • 1 c pumpkin (canned)
  • 3 eggs
  • 2 c sugar
  • 1 c butter (melted)
  • 2 c zucchini (shredded)
  • 3 c flour (all purpose)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 3/4 c walnuts (chopped, optional)
  • 3/4 c chocolate chips (mini, optional)
  • 1/2 tsp nutmeg
  • 1/2 tsp Pumpkin Pie Spice (optional)

Instruction

  • Add your melted butter, pumpkin, eggs and sugar into your mixer on low speed until well blended. 
  • Add your flour, baking soda, baking powder and spices together in a bowl. Mix.
  • Slowly add this dry mixture into your mixer with the wet ingredients on low until everything is combined well without lumps.
  • Then add your shredded zucchini and nuts and/or chocolate chips if you're adding those and mix just until combined.
  • Preheat your oven to 350 degrees.
  • If making regular size muffins they should take approx 18-20 minutes, we made mini bundts that were rather full (in the pics) and they took 35 minutes. Regular size loaf pans take closer to 45 minutes.
  • Bake until muffins spring back when touched gently in the center, you do not want to overcook these they are best right when they begin to spring back to keep them as moist as possible....or when the knife comes out clean out of the middle of your loaves, will make 2 full loaves, 24 muffins or 12 mini bundts.