• Preheat the oven to 375℉.
• In a mixing bowl with electric beaters, or in the bowl of a stand mixer, beat together the egg, sugar and pure maple syrup.
• Add in the flour, salt, baking soda and spices. Mix together well.
• Next, add in the pumpkin and applesauce. (or oil) Blend together well.
• Fold in the shredded zucchini and chocolate chips if desired.
• Fill 24 muffin cups with paper linings or spray with olive oil. (I always spray) Use a small scoop or spoon to fill the muffin tins with the batter. Evenly fill all 24 to match. I fill them to the rim.

Topping

• Topping the muffins is optional. They are great without any topping and can be baked right away. Or they can be sprinkled over the top with Turbinado rock sugar. This is a yummy option. It add yummy texture. Another option is to sprinkle chocolate chips over the top before baking. More chocolate is always a good idea!
• My favorite option is the cinnamon pecan streusel topping! This option adds great texture and flavor. Measure the streusel ingredients into a small mixing bowl and use a fork to stir and blend it together. It will be very dry and crumbly. Sprinkle over the top of the muffins.

Finish Up

• Place the muffins in the oven and bake for 20 minutes. Let cool for 5ish minutes. Run a butter knife around the rim if they stick and tilt each muffin to its side within the cup so they can cool and dry. If you skip this step, the bottom part that cools in the tin will become very mushy.
• Share with friends, eat and enjoy. Store in an airtight container. They may be individually wrapped and frozen.