Pumpkin Zucchini Muffins

Directions

1. Set your oven to 425°F. Prepare a muffin tin by spraying it with nonstick baking spray or lining with paper cups. This recipe typically makes 16 standard-size muffins.
2. Grate the zucchini using the large holes of a box grater. Place the shredded zucchini on a double layer of paper towels and set it aside.
3. In a big mixing bowl, beat the eggs with the sugar. Then mix in the pumpkin puree, oil, and vanilla until the mixture is smooth and well combined.
4. Add the flour, pumpkin pie spice, baking soda, and salt on top of the wet mixture. Stir gently with a spatula just until the dry ingredients are incorporated—don't overmix.
5. Wrap the paper towels tightly around the grated zucchini and squeeze firmly over the sink to remove excess moisture. Once you're only getting a few drops, unwrap and scatter the zucchini into the batter. Fold it in carefully until evenly distributed.
6. Portion the batter into the prepared muffin cups, filling each nearly to the rim (about a generous 1/3 cup per cup or use a large scoop). If you like, sprinkle a little turbinado sugar on top of each muffin.
7. Bake at 425°F for exactly 5 minutes. Then, without opening the oven, lower the temperature to 350°F and continue baking for 12–15 minutes. To test doneness, insert a toothpick into the center; it should come out with a few moist crumbs but no raw batter.
8. Allow the muffins to rest in the pan for 10–15 minutes, then transfer them to a cooling rack to cool completely.