Fluffy Carrot Zucchini Pumpkin Muffins

This makes 12 muffins:
1 cup grated zucchini (packed- after squeezing out excess water)
1/4 cup grated carrot
2 cups Einkorn flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon pumpkin pie spice
2 cups pumpkin purée
1/4 cup date or maple sugar
2 large eggs
1/4 cup melted coconut oil
2 teaspoon vanilla extract

Bake for ~20 min at 375 degrees

*adapted from natural nurturer