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Pumpkin Zucchini Coconut Muffins

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Foodess
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snacks vegetarian New Year's memorial day breakfast
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Ingredients

2 cups pumpkin puree

2 cups grated zucchini

1¼ cup buttermilk

1 cup vegetable oil

½ cup brown sugar

3 eggs, lightly beaten

2 tsp vanilla extract

4 cups (18 oz/510 grams) all purpose flour

1 cup granulated sugar

1½ tbsp cinnamon

1 tbsp baking powder

2 tsp baking soda

¾ tsp salt

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