Breakfast for 12

Pumpkin Zucchini Muffins

Name: Pumpkin Zucchini Muffins
Total time: 44 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 zucchini; 1 cup canned pumpkin puree; 1 cup avocado oil; 2 large eggs; 2 tsp pure vanilla extract; 1 cup granulated sugar; 2 cups all-purpose flour; 2 tsp ground cinnamon; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt

Moist muffins combine pumpkin, shredded zucchini, warm cinnamon, and vanilla in a lightly sweetened batter.

Typical price

$1.78for 4 servings

$0.45 per serving$1.78 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: peasandcrayons.com

44 minstart to table
Mediumdifficulty
12servings as written
$typical cost tier

American Vegetarian Dairy-free Kid-friendly Budget Breakfasts Back to school Fall

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Zucchini and summer squash$1.79/lb typical	0.5 lb	$0.90Typical price
Canned pumpkin$0.14/oz typical	8.5 oz	$1.19Typical price
Eggs$0.30 each typical	2	$0.60Typical price
Total for the servings shown		$5.34

Pantry staples you likely have

Olive and cooking oilCornstarch, vanilla, yeast, cocoaSugar and brown sugarFlourDried herbs, spices and seasoning blendsBaking powder and soda

Not included in the cost.

Ingredients

1 zucchini
1 cup canned pumpkin puree
1 cup avocado oil
2 large eggs
2 tsp pure vanilla extract
1 cup granulated sugar
2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Steps

Heat the oven to 350 F and line a 12-cup muffin pan.
Shred the zucchini and squeeze out excess moisture.
Whisk the pumpkin, avocado oil, eggs, vanilla, and sugar in a large bowl.
Stir in the flour, cinnamon, baking powder, baking soda, and salt until just combined.
Fold in the zucchini and divide the batter among the muffin cups.
Bake for 22 to 24 minutes, until a toothpick comes out clean.