Servings: 20

Total time: 50 minutes

3 cup flour

3½ tsp pumpkin pie spice

2 tsp baking powder

1 tsp baking soda

3 eggs

1 cup canned pumpkin puree

1 cup packed brown sugar

½ cup butter, softened

1 tablespoon vanilla extract

2 cups shredded zucchini

1 cup raisins

 

• Preheat oven to 350 degrees.

• Line muffin tin with muffin papers.

• In a bowl, add dry ingredients (flour, spices, salt, baking powder, baking soda)

• In a separate bowl, cream together butter and brown sugar. Then add eggs, pumpkin and zucchini.

• Slowly add the flour mixture to the wet ingredients. Mix until everything is combined. Fold in raisins.

• Scoop batter into the muffin papers ¾ full.

• Bake for 30-40 minutes, until a toothpick comes out clean.

• Allow to cool and enjoy.

Recipe provided by St. Luke’s in support of the News Tribune’s Duluze Weight Loss Challenge.