Ingredients

1 cup shredded zucchini (from 1 medium zucchini)*

1 cup pumpkin puree

½ cup pure maple syrup

2 eggs

¼ cup coconut oil, melted and cooled (or melted butter/vegan butter)

1 teaspoon vanilla extract

1 cup oat flour

1 cup whole wheat pastry flour or white whole wheat flour*

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

¼ teaspoon salt

½ cup chopped walnuts or pecans (optional)

4 ounces cream cheese or vegan cream cheese, softened

2 tablespoons butter or vegan butter, at room temperature

¾ cup powdered sugar

1 teaspoon vanilla extract (for frosting)

¼ teaspoon cinnamon (for frosting)

1-2 teaspoons milk of choice (to thin glaze)

Extra chopped nuts (for topping)

Cinnamon for dusting (for topping)

Instructions

Step 1: Preheat the oven to 350 degrees F. Line a muffin tin with 12 muffin liners and spray the inside of the liners lightly with nonstick cooking spray to prevent sticking.

Step 2: Shred the zucchini and place it in a paper towel or cheesecloth. Squeeze out all excess moisture. In a large bowl, combine the drained zucchini, pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract. Mix until well combined.

Step 3: Add the oat flour, whole wheat pastry flour, pumpkin pie spice, baking soda, and salt to the wet ingredients. Stir gently with a wooden spoon until just combined. Fold in the chopped nuts if using.

Step 4: Divide the batter evenly among the prepared muffin liners. Bake for 23-27 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Step 5: To make the frosting, beat together the cream cheese, butter, powdered sugar, vanilla extract, cinnamon, and milk on medium speed until smooth and creamy. Spread the frosting over the cooled muffins and sprinkle with extra chopped nuts and a dusting of cinnamon if desired. Serve and enjoy!

Tips & Variations

Make sure to squeeze out as much moisture from the zucchini as possible to prevent soggy muffins.

Use vegan butter and cream cheese alternatives to make this recipe dairy-free.

Swap the nuts for chocolate chips or dried cranberries for a different twist.

For a gluten-free option, substitute the wheat flour with an equivalent amount of gluten-free flour blend.

Storage

Store these muffins in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese frosting, refrigeration is necessary. To enjoy, bring to room temperature or warm gently in the microwave for about 15 seconds. Muffins can also be frozen without frosting; thaw and add frosting before serving.

FAQs

Can I make these muffins without the frosting?

Yes, the muffins are delicious on their own and the frosting is optional. You can also spread butter or cream cheese separately when serving.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but be sure to cook and puree the fresh pumpkin until smooth before measuring 1 cup. This will ensure the texture matches that of canned pumpkin puree for best results.

Dessert

Pumpkin Zucchini Muffins with Cinnamon Cream Cheese Frosting Recipe

Introduction