Pumpkin Zucchini Muffins

2 c all-purpose flour
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 1/2 tsp nutmeg
1 1/2 tsp cinnamon
1 tsp ginger
1/2 c softened butter
1 1/2 c sugar
2 large eggs, beaten
8 oz. canned pumpkin
1 c grated zucchini, drained
1/3 c water
3/4 c chopped walnuts

1. Grease your muffin tins and preheat oven to 350F.
2. Mix together flour, baking soda, baking powder, salt and spices in a bowl. Set aside.
3. Take your grated zucchini and put in a fine mesh sieve. push into mesh and try to squeeze out as much water as possible.
4. Beat butter and sugar together until fluffy. Beat in eggs, and then pumpkin until smooth. Then mix in zucchini.
5. Alternating, mix in water and flour-spice mixture. When combined, mix in walnuts by hand.
6. Divide evenly into 15 wells and bake until golden and a toothpick comes out clean, about 20 minutes.
7. Let cool for a few minutes. Run a plastic knife around the edges, and let cool fully on wire rack.