Pumpkin Zucchini Muffins with Cinnamon Cream Cheese Frosting Recipe
Deliciously moist and flavorful Pumpkin Zucchini Muffins with a spiced cinnamon cream cheese frosting. These muffins balance the natural sweetness of pumpkin and maple syrup with the subtle texture of shredded zucchini, enhanced by warm pumpkin pie spices and a crunchy nut topping. Perfect for a cozy breakfast or a healthy snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet 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
Dry Ingredients
- 1 cup oat flour (store bought)
- 1 cup whole wheat pastry flour or white whole wheat flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
Optional Mix-ins
- ½ cup chopped walnuts or pecans
Frosting
- 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
- ¼ teaspoon cinnamon
- 1–2 teaspoons milk of choice, to thin glaze
Topping
- Extra chopped nuts
- Cinnamon for dusting
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly grease the inside of each liner with nonstick cooking spray to prevent sticking.
- Combine Wet Ingredients: Shred the zucchini, then place it into a paper towel or cheesecloth and squeeze out all excess moisture. In a large bowl, add the shredded zucchini, pumpkin puree, pure maple syrup, eggs, melted and cooled coconut oil (or butter/vegan butter), and vanilla extract. Mix until well combined.
- Add Dry Ingredients: To the wet mixture, add the oat flour, whole wheat pastry flour, pumpkin pie spice, baking soda, and salt. Stir gently with a wooden spoon just until combined—avoid overmixing. Fold in the chopped walnuts or pecans if using.
- Bake the Muffins: Evenly distribute the batter among the prepared muffin liners. Bake for 23 to 27 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare Cinnamon Cream Cheese Frosting: In a mixing bowl, beat together the softened cream cheese, butter, powdered sugar, vanilla extract, and cinnamon on medium speed until smooth and creamy. Add 1 to 2 teaspoons of milk to achieve a spreadable glaze consistency as needed.
- Frost and Garnish: Once the muffins have fully cooled, spread the cinnamon cream cheese frosting over the tops. Sprinkle with extra chopped nuts and a light dusting of cinnamon for decoration and added texture. Serve and enjoy!
Notes
- Be sure to squeeze out excess moisture from the shredded zucchini to avoid soggy muffins.
- You can substitute vegan cream cheese and butter to make the frosting dairy-free.
- For a nuttier flavor, toast the nuts before adding as mix-ins or toppings.
- These muffins keep well in an airtight container in the refrigerator for up to 5 days.
- They also freeze well; freeze unfrosted muffins and add frosting after thawing.
Keywords: pumpkin muffins, zucchini muffins, cinnamon cream cheese frosting, healthy muffins, fall baking, pumpkin spice, whole wheat muffins, maple syrup sweetened
