1/2 a large zucchini, finely grated
2 fresh white baby carrots, finely grated
2 cups whole wheat flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 (15 ounce) can pumpkin
1 orange, juiced
1/2 teaspoon freshly grated orange zest
1/4 cup water, if needed
1. Preheat oven to 375 degrees F. Add grated vegetables to a bowl. In a separate bowl, measure out your dry ingredients and mix thoroughly. Add in pumpkin and wet ingredients to the dry ingredients.
2. Mix thoroughly. If your batter seems too dry, gradually sprinkle and mix in no more than 1/4 cup cold water into a batter, a bit at atime. You don't want this too runny.
3. Lightly spray muffin tins with oil. Fill cups about half full with batter, and shake to settle. Bake for 25-30 minutes, or until they test done.