I love Hallmark Channel original movies. They’re not groundbreaking by any means, but they will make you forget you live in a world of stress and uncertainty, if only for two hours.
One of my favorites is the fall-themed movie, “Love, Of Course.” In it, the main character bakes pumpkin zucchini muffins to take on a road trip. They look absolutely delicious.
So I Googled “pumpkin zucchini muffins” and found this recipe. According to the blog and comments, I wasn’t the only one! I tried the recipe tonight with a few tweaks. The result: a fluffy, lightly spiced muffin with a hint of pumpkin that I would definitely make again.
Ingredients
- 1 cup canned pumpkin
- 3 eggs
- 1 cup sugar
- 1/2 cup butter, melted
- 1/2 cup coconut oil
- 1 teaspoon vanilla
- 1 large zucchini, shredded
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/2 teaspoon pumpkin pie spice
- 1 cup walnuts, chopped
Directions
Preheat oven to 350 degrees.
Mix flour, baking soda, baking powder, and spices in a bowl.
Shred zucchini in batches onto paper towels, squeeze out excess water, and set aside.
Combine melted butter, coconut oil, pumpkin, eggs, sugar, and vanilla in a separate bowl. Use a hand mixer to blend.
Add dry ingredients and run the hand mixer until just combined.
Switch to a spatula, fold in shredded zucchini and nuts until fully combined.
Line and spray about 20 muffin tins and fill each liner to the top with batter.
Bake for 23 minutes, or until a tester comes out clean.
