Pumpkin Zucchini Muffins

These gluten-free, dairy-free pumpkin zucchini muffins are great for breakfast or a guilt-free dessert. They are packed with autumnal flavors, from the warm spices which are great for circulation to the hearty pumpkin which is loaded with beta carotene. Dress them up with your favorite nuts, seeds, dried fruits, or even vegan dark chocolate chips for even more antioxidants!

Pumpkin Zucchini Muffins

1 c almond meal

1 c rolled oats

1 tsp baking soda

1 tbsp corn starch

1/2 tsp salt

2.5 tsp pumpkin pie spice

1/8 tsp clove

1/8 tsp ginger

1/8 tsp grated black pepper

1 tbsp blackstrap molasses

3 eggs

1 heaping tbsp coconut butter

1/2 c grated zucchini

3/4 cup pumpkin puree

1 tsp vanilla

scant 1/2 c maple syrup or honey

Method

Preheat oven to 350. Grate zucchini on to clean kitchen towel. Squeeze out all liquid, measure 1/2 c and set aside. Whisk spices, oats, almond meal, corn starch, salt, baking soda and set aside. In separate bowl, beat eggs, honey, pumpkin, molasses, coconut butter and vanilla. Pour dry ingredients into wet and stir to combine. Fold zucchini in. Add batter to lined muffin tins. Bake 30 minutes and allow to cool completely.

Coconut Manna Glaze

1/2 c coconut butter

3 scant tbsp maple syrup or honey

2 tbsp coconut oil

1 zested lemon

1 tbsp lemon juice

1/4 c water

Method

Blend ingredients in vitamix or food processor until creamy. Drizzle over cool muffins.