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Ingredients
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1 ½ cups whole wheat flour
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½ cup packed brown sugar
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1 tablespoon pumpkin pie spice
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1 teaspoon baking soda
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½ teaspoon salt
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¼ teaspoon baking powder
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½ cup coconut oil
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2 eggs
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½ teaspoon vanilla extract
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¾ cup pumpkin puree
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½ cup shredded zucchini
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
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Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl.
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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.
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Scoop batter into the prepared muffin tin.
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Bake in the preheated oven until a toothpick inserted into the center has a few moist crumbs attached, 18 to 24 minutes.
Cook's Notes:
Substitute canola oil for the coconut oil if preferred.
Can be easily adjusted to be gluten free by swapping the wheat flour for oat flour.
Add a topping by mixing equal parts of wheat germ, oats, and brown sugar. Sprinkle on top before placing in the oven!
Nutrition Facts (per serving)
184 | Calories |
10g | Fat |
22g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 184 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 8g | 41% |
Cholesterol 31mg | 10% |
Sodium 265mg | 12% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 2g | 9% |
Total Sugars 10g | |
Protein 3g | 7% |
Vitamin C 2mg | 2% |
Calcium 31mg | 2% |
Iron 1mg | 6% |
Potassium 133mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.