Add a little pumpkin to your zucchini cupcakes for these yummy Pumpkin Zucchini cupcakes. These also work great for breakfast!
Preheat oven to 325 degrees and fill cupcake tins with muffin liners
Peel and shred 1 large or 2 medium sized Zucchini. This will give you 3 cups of shredded zucchini
With an electric mixer, beat together the oil, sugar, and eggs
Add the shredded zucchini, vanilla, flour, salt, baking soda, baking powder, cinnamon, all-spice and nutmeg to the egg mixture. Hand mix it together
Add the pumpkin puree and continue to hand mix it until it's completely incorporated
Pour mixture into muffin cups. Do not fill more than 3/4 of the cup
Bake for 25-30 minutes until the cupcakes are done. A toothpick test will let you know when it's ready.