Yes I am totally one of those pumpkin everything kind of girls! I almost wait for fall to start making all of my favorite pumpkin recipes! This one is one of my favorites because it has the addition of one of my other favorite veggies.. zucchini! SO... for anyone with picky eaters that love their sweets like my father in law and my parents lol this is a great way to get them some extra veggies, fiber, vitamins and a sweet treat at the same time!

I changed this recipe from the original making it lower carb by using monk fruit sweetener and stevia sweetened chocolate chips because I can't have any sugar and I have a few diabetics in my family. You totally could not tell the difference! One final awesome thing about this recipe is it takes about 5 minutes to make and they freeze really well so perfect for a make ahead treat! You just take one out and microwave it at 20 second intervals until it's as warm as you would like. https://mail.google.com/mail/e/1f609

What you will need:

1/2 cup coconut flour

1/4 cup almond flour

2 tsp. Cinnamon

1 tsp. Pumpkin pie spice

1 tsp. Baking soda

1/4 tsp. Baking powder

1/4 tsp. Himalayan salt

1 cup pumpkin puree not pumpkin pie filling

1 cup grated zucchini

1/3 cup monk fruit golden sweetener plus 2 tbsp. Feel free to add more if you like a sweetener muffin. You can taste test before you add the eggs.

1.5 tsp. Vanilla extract

2 tbsp. Coconut oil (I used refined)

1/2 tsp. Lemon juice (I used Dellalo in the little lemon container)

4 eggs

1/4 cup mini chocolate chips (I reserved enough to put 4 to 5 on each muffin after they were portioned out)

Instructions:

Preheat oven to 375 and grease a standard muffin container (I used Crisco non stick spray)

Don't use muffin liners unless you use silicone ones because they will stick.

Whisk all dry ingredients together in a small bowl and set aside.

In a blender or food processor puree the pumpkin, zucchini, monk fruit and coconut oil until smooth.

Add vanilla and lemon juice until combined.

Add dry ingredient mixture and blend until combined.

Finally add eggs and blend until combined.

Fold in chocolate chips or whatever other mix ins you might like.

Use a small ice cream scoop or large tbsp and evenly divide between 12 muffin cups. Your batter will be thick.

Add chocolate chips to the tops of each muffin or any other toppings you might like.

Bake for 20 to 25 minutes until a toothpick inserted into the muffin comes out clean.

Make sure to wait a few minutes maybe 5 to use a knife to loosen from sides of each muffin tin.

Wait until mostly cool to completely remove from pan because they are really soft.

I put mine on a parchment lined cookie sheet once cooled and stuck them in the freezer to flash freeze them. Then I put them flat in a ziploc.