Tasty Pumpkin Zucchini Muffins with Cinnamon Cream Cheese Frosting
These moist and cozy zucchini muffins are packed with pumpkin and topped with a rich cinnamon frosting. The perfect veggie-packed treat!
Equipment
- Muffin tin
- Mixing bowls
- - Electric mixer (for frosting)
Ingredients
- #### Muffins:
- - 1 cup grated zucchini squeezed dry
- - 1 cup pure pumpkin puree
- - ½ cup real maple syrup
- - 2 large eggs
- - ¼ cup melted & cooled coconut oil or butter
- - 1 tsp vanilla extract
- - 1 cup oat flour
- - 1 cup white whole wheat flour
- - 1 tbsp pumpkin pie spice
- - 1 tsp baking soda
- - ¼ tsp salt
- - ½ cup chopped nuts optional
- #### Frosting:
- - 4 oz cream cheese softened
- - 2 tbsp butter
- - ¾ cup confectioners’ sugar
- - 1 tsp vanilla extract
- - ¼ tsp cinnamon
- - 1–2 tsp milk to thin
- #### Garnish:
- - Extra chopped nuts
- - Pinch of cinnamon
Instructions
- 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
- Squeeze zucchini well to avoid soggy muffins.
- Use oat flour or blend rolled oats into flour.
- Use oat flour or blend rolled oats into flour.