Pumpkin Spice Zucchini Muffins

1. Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.

2. Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl.

3. 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.

4. Scoop batter into the prepared muffin tin.

5. 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!