Adapted from Fitsugar’s recipe.
1 1/2 c sugar
1 c pumpkin puree (unsweetened, unspiced)
1 c melted butter
1 T vanilla
1 1/2 c flour
1 1/2 c whole wheat flour
1 t baking soda
1/2 t each baking powder, cinnamon, nutmeg, and ground cloves
1 c grated unpeeled zucchini
3/4 c oats (I used regular rolled oats)
First combine eggs and sugar. Then add butter, pumpkin, and vanilla. Mix the dry ingredients and then add to the pumpkin mixture. Finally fold in the zucchini and oats.
Makes about 30 muffins, but 24 would probably be better — you can fill the muffin cups almost full. Bake at 350 about 25 minutes or until a toothpick comes out clean.
These were tasty right out of the oven.
I think they’d be even better with coconut added — and / or walnuts or pecans.