You might think of fall when you hear the word pumpkin, but you can buy canned pumpkin all year-round. The pumpkin puree and zucchini in these muffins make them moist and tasty without all of the fat and sugar that store-bought muffins have!
Preheat oven to 350˚F (175˚C). Grease muffin tin or line with baking cups.
Grate the zucchini. Drain excess water from zucchini by squeezing handfuls and allowing the liquid to drain off or place in a tea towel and wring it out. Place drained zucchini in a medium bowl.
Add pumpkin puree, eggs, brown sugar, oil, milk, and vanilla to the zucchini and whisk to combine.
In another large bowl, add flour, cinnamon, baking powder, baking soda, and salt.
Add wet ingredients into the dry and stir just until combined.
Evenly fill 12 muffin cups with batter. Bake for 18 to 20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes before removing from the muffin tin.
Use yellow zucchinis to make them blend in even more!