Pumpkin Zucchini Muffins

   
Ingredients:
3 eggs, lightly beaten
1 cup sugar
1 cup packed brown sugar
1 cup canned pumpkin
1 cup butter, melted
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cups shredded zucchini
1 cup chopped walnuts

Directions:
1. Preheat oven to 350 degrees.  Grease 2 cupcake sheets with cooking spray.  In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. 

2. Pour into cupcake pans, about halfway in each cup. Bake for 25 minutes. Cool in pans 10 minutes and remove to a wire rack. 

(c) Kristen Stevenson