Pumpkin Zucchini Muffins

• servings: 18 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

1 ¾ cups all purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 ½ teaspoons pumpkin pie spice

1 ¼ cups sugar

2 large eggs

1 15 ounce can pumpkin puree

1 ½ cups grated zucchini

½ cup vegetable or canola oil, (or any flavorless oil)

2 teaspoons vanilla extract

1 ½ cups chocolate chips, (milk or dark - your choice!)

coarse sugar, (for sprinkling)

Directions

Note: these are not heavily spiced. If you love spice in your pumpkin, I suggest increasing the spice amount by at least 1 teaspoon.

Preheat the oven to 375 degrees F. Line a muffin tin with liners.

In a small bowl, whisk together the flour, baking soda, salt and pumpkin spice.

In a large bowl, whisk together the sugar and the eggs until combined. Whisk in the pumpkin puree. Whisk in the oil and vanilla extract until smooth.

Stir in the dry ingredients until just combined - do not overmix! Stir in the zucchini. Stir in the chocolate chips.

Fill the muffin tins about ¾ of the way full. Sprinkle with coarse sugar. Bake the muffins for 18 to 20 minutes, or until set in the center. Let cool before serving!