Pumpkin Zucchini Oat Cups Food

PUMPKIN ZUCCHINI MUFFINS

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and prepare a muffin tin by lining with paper muffin liners or lightly coating with non-stick cooking spray.
• Add the dry ingredients (flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice) in a medium-size mixing bowl.
• Whisk the dry ingredients together.
• Make a well in the center of the dry ingredients to add the wet ingredients.
• Add the wet ingredients (eggs, pumpkin puree, melted butter, and vanilla extract) into the well of dry ingredients.
• Combine the dry and wet ingredients until the flour is fully incorporated and you have a smooth batter.
• Add the freshly grated zucchini to the combined muffin batter.
• Stir in the grated zucchini until evenly distributed throughout the muffin batter.
• Portion out the muffin batter into prepared muffin tin. Fill about 12 muffin liners until nearly full.
• Bake in a preheated oven at 350 degrees F (175 degrees C) for 20-22 minutes, or until the muffins are lightly golden on the top, firm to the touch, and an inserted toothpick comes out clean.
• Remove from the oven when done and allow to cool for 10 minutes in the pan on a wire cooling rack before removing to the cooling rack to cool completely.

PUMPKIN ZUCCHINI BREAD

Steps:

• In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.