Zucchini muffins are a brilliant way to sneak in veggies, but this pumpkin-infused version takes things to the next level. These muffins are soft, moist, and perfectly spiced—topped with a dreamy cinnamon cream cheese frosting that makes each bite unforgettable. Whether you’re meal-prepping breakfast, packing a sweet snack for school lunches, or looking for a fall-flavored treat, these muffins deliver on flavor, texture, and nutrition. And the best part? You’d never guess they’re filled with wholesome ingredients like zucchini, pumpkin puree, and oat flour.
Table of Contents
Why You’ll Love This RecipeTable of Contents
- 🎃 Double Veggie Power: Pumpkin and zucchini add moisture and nutrients—no one will know they’re in there.
- 🍁 Perfect Fall Flavor: Warm spices and sweet maple syrup give you that cozy seasonal taste.
- 🧁 Indulgent (Yet Balanced): Cream cheese frosting feels decadent, but the muffin base is made with whole grains and natural sweeteners.
- 🕒 Great for Meal Prep: These zucchini muffins stay moist for days and freeze like a dream.
- 👩🍳 Foolproof & Flexible: Easy swaps and make-ahead options make this recipe super forgiving and customizable.
Ingredients
For the Muffin Base:
- 1 cup grated zucchini, squeezed dry (from 1 medium zucchini)
- 1 cup pure pumpkin puree
- ½ cup real maple syrup
- 2 large eggs
- ¼ cup melted and cooled coconut oil (or melted butter)
- 1 tsp vanilla extract
Dry Ingredients:
- 1 cup oat flour
- 1 cup white whole wheat flour or whole wheat pastry flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- ¼ tsp salt
Optional Mix-ins:
- ½ cup chopped walnuts or pecans
For the Cinnamon Cream Cheese Frosting:
- 4 oz plain cream cheese, softened
- 2 tbsp room-temperature butter
- ¾ cup confectioners’ sugar
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- 1–2 tsp milk (any type), for thinning
Garnish:
- Chopped nuts
- Pinch of cinnamon
Instructions
🔪 Step 1: Preheat Oven & Prep Muffin Tin
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners and lightly grease the insides for easy removal.
🥣 Step 2: Combine Wet Ingredients
- Grate zucchini, then squeeze out as much moisture as possible using a clean towel.
- In a large bowl, combine:
- Zucchini
- Pumpkin puree
- Maple syrup
- Eggs
- Melted (and cooled) coconut oil
- Vanilla extract
- Whisk until smooth.
🧁 Step 3: Add Dry Ingredients
- In the same bowl, gently fold in:
- Oat flour
- Whole wheat flour
- Pumpkin pie spice
- Baking soda
- Salt
- Mix until just combined—don’t overmix.
- If using nuts, fold them in at the end.
🔥 Step 4: Bake the Muffins
- Divide the batter evenly into the prepared muffin cups.
- Bake for 23–27 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
🍥 Step 5: Make the Frosting
- While muffins cool, beat together:
- Cream cheese
- Butter
- Confectioners’ sugar
- Vanilla
- Cinnamon
- Milk (start with 1 tsp, add more as needed for consistency)
- Beat until smooth and fluffy.
🍽️ Step 6: Frost & Garnish
- Once muffins are fully cool, frost each one with a generous swirl.
- Sprinkle with chopped nuts and a dusting of cinnamon, if desired.
Recipe Details & Nutrition
⏱️ Time Breakdown
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: ~50 minutes
- Servings: 12 muffins
🔬 Estimated Nutrition (Per Muffin with Frosting)
- Calories: ~180–220
- Protein: 2–3g
- Fat: 7–9g
- Carbohydrates: 28–32g
- Fiber: 2g
- Sugar: 12–16g
(Estimates vary based on substitutions)
Tips & Variations
✅ Pro Tips:
- Squeeze the zucchini well—excess moisture = soggy muffins.
- Cool melted oil before mixing to avoid scrambling the eggs.
- Don’t overmix the batter. Stir just until no dry flour remains.
🔁 Variations:
- 🥕 Swap zucchini for grated carrots or yellow squash.
- 🍎 Use applesauce or mashed sweet potato instead of pumpkin.
- 🍫 Add mini chocolate chips or raisins for a kid-friendly twist.
- 🥥 Use vegan butter and cream cheese to make it fully dairy-free.
Tasty Pumpkin Zucchini Muffins with Cinnamon Cream Cheese Frosting
Ingredients
Equipment
Method
- Preheat oven to 350°F and line a muffin tin with 12 liners. Lightly grease liners.
- Mix zucchini, pumpkin, maple syrup, eggs, oil, and vanilla in a large bowl.
- Fold in flours, spice, baking soda, and salt until just combined. Add nuts if using.
- Divide batter into muffin cups and bake for 23–27 mins. Cool on wire rack.
- Beat cream cheese, butter, sugar, vanilla, and cinnamon until smooth. Thin with milk.
- Frost cooled muffins and garnish with chopped nuts and a sprinkle of cinnamon.
Notes
– Use oat flour or blend rolled oats into flour.
FAQs
❓ Can I make these zucchini muffins ahead of time?
Absolutely! Store unfrosted muffins at room temp for 3 days or freeze for up to 3 months.
❓ Do I have to use both zucchini and pumpkin?
No, but the combo gives you great texture and flavor. You can use only one, but adjust moisture levels accordingly.
❓ Can I skip the frosting?
Yes—these muffins are moist and flavorful even without it. But the frosting makes them brunch-worthy.
❓ Are these muffins freezer-friendly?
Yes! Freeze unfrosted muffins individually. Thaw at room temp or microwave for 30–45 seconds.
Conclusion
These zucchini muffins are proof that vegetables and dessert can be best friends. The pumpkin keeps them tender, the spices make them cozy, and that cinnamon cream cheese frosting? Total bakery-level indulgence. Whether you’re serving these at a fall brunch, packing them in lunchboxes, or enjoying one with your afternoon coffee, they’re the perfect sweet treat that secretly nourishes too.