I saw a recipe for pumpkin, zucchini cinnamon swirl muffins that looked and sounded good till I read the ingredient list. To much sugar and oil. So I decided to make my own version with what ai had on hand. I am happy with the result. I would like it to be a little less dense. But not sure on how to make that happen yet. Suggestion welcomed. :)
3In a separate bowl place both flours, baking soda & powder, salt and pumpkin pie spice. Whisk together.
4Add dry ingredients to the wet ingredients. Mix just till moistened. Fold in shredded zucchini.
5In a small bowl mix sugars and cinnamon set aside.
6Spray pans with non stick spray. 24 muffins. Pre-heat oven to 350 degrees.
7If using paper cup liners also spray with non stick spray. Fill muffin cups with 1 1/2 tablespoons batter, sprinkle a good amount of Cinnamon Sugar mixture, top with another 1 1/2 tablespoons of batter, lightly sprinkle with more Cinnamon Sugar. Bake Muffins for 15-20 minutes or till toothpick comes out clean.