Description
Pumpkin Zucchini Muffins with Cinnamon Cream Cheese Frosting offer a moist, flavorful snack or breakfast treat. Made with grated zucchini, pumpkin puree, maple syrup, and whole grain flours, these muffins are topped with a rich cinnamon cream cheese frosting for extra decadence. The nutty option adds crunch, making them perfect for fall gatherings or a wholesome, sweet bite anytime.
Ingredients
- 1 cup grated zucchini (from 1 medium zucchini)
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 2 eggs
- 1/4 cup melted coconut oil, cooled
- 1 teaspoon vanilla extract
- 1 cup oat flour
- 1 cup whole wheat pastry flour
- 1 tablespoon pumpkin pie spice blend
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 3/4 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1–2 teaspoons milk for thinning
Instructions
- Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with liners and grease lightly.
- Shred zucchini and squeeze excess moisture with a paper towel.
- In a large bowl, mix together zucchini, pumpkin puree, maple syrup, eggs, coconut oil, and vanilla extract.
- Add oat flour, whole wheat pastry flour, pumpkin pie spice, baking soda, and salt to the wet mixture. Stir until just combined.
- Fold in chopped nuts if using.
- Divide batter evenly among muffin cups.
- Bake for 23–27 minutes until a toothpick inserted in the center comes out clean.
- Let muffins cool completely on a wire rack before frosting.
- Beat cream cheese and butter until smooth. Add confectioners’ sugar, vanilla extract, cinnamon, and 1–2 tsp milk. Beat until creamy and spreadable.
- Frost each cooled muffin and garnish with extra chopped nuts and a sprinkle of cinnamon.
Notes
You can substitute maple syrup with honey or agave. For a dairy-free option, use vegan cream cheese and plant-based butter for the frosting. Store muffins without frosting in an airtight container up to 3 days at room temperature, or refrigerate up to a week (frosted). If muffins are dense, check zucchini was well-drained; overmixing can cause tough texture. Muffins freeze well unfrosted for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 11g
- Sodium: 145mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 24mg