Tasty Pumpkin Zucchini Muffins with Cinnamon Cream Cheese Frosting

Zucchini muffins are the ultimate hidden veggie hack—especially when they come loaded with warm pumpkin spice, naturally sweetened ingredients, and a luscious cinnamon cream cheese frosting. These pumpkin zucchini muffins are soft, moist, and full of cozy fall flavors, yet nutritious enough for breakfast or snack time. Made with oat and whole wheat flour, these muffins are freezer-friendly, kid-approved, and a delicious way to sneak in extra veggies without sacrificing taste.

Table of Contents

🧡 Why You’ll Love This Recipe

• Veggie-Packed Goodness – Includes both shredded zucchini and pumpkin puree for a fiber-rich bite.
• Healthier Ingredients – Made with maple syrup, oat flour, and whole wheat flour—no refined sugar or white flour needed.
• Fall-Inspired Flavor – Cinnamon, pumpkin spice, and a creamy frosting give this recipe a seasonal touch.
• Perfect Texture – Moist, fluffy, and tender, with just the right crumb.
• Make-Ahead Magic – These zucchini muffins freeze like a dream and stay moist for days.

Pair them with a hot chai latte or serve with scrambled eggs and fruit for a complete brunch spread.

📝 Ingredients

For the Muffins

• 1 cup grated zucchini (squeezed dry)
• 1 cup pumpkin puree (not pie filling)
• ½ cup pure maple syrup
• 2 large eggs
• ¼ cup melted and cooled coconut oil (or butter/vegan butter)
• 1 tsp vanilla extract
• 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
• ½ cup chopped walnuts or pecans (optional)

For the Cinnamon Cream Cheese Frosting

• 4 oz cream cheese (or vegan cream cheese), softened
• 2 tbsp unsalted butter (or vegan substitute), softened
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• ¼ tsp cinnamon
• 1–2 tsp milk (any kind) for thinning

Optional Garnish

• Extra chopped nuts
• Pinch of cinnamon

👩‍🍳 Instructions

1. Prep Your Oven and Muffin Tin

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners and lightly spray the inside of each with cooking spray.

2. Mix the Wet Ingredients

In a large bowl, stir together:

• 1 cup squeezed-dry zucchini
• 1 cup pumpkin puree
• ½ cup maple syrup
• 2 eggs
• ¼ cup cooled coconut oil
• 1 tsp vanilla extract

Mix until smooth and combined.

3. Add the Dry Ingredients

To the same bowl, add:

• 1 cup oat flour
• 1 cup whole wheat flour
• 1 tbsp pumpkin spice
• 1 tsp baking soda
• ¼ tsp salt

Gently fold everything together until just combined. Avoid overmixing. Fold in chopped nuts if using.

4. Bake the Muffins

Evenly scoop the batter into your muffin tin. Bake for 23–27 minutes, or until a toothpick comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

5. Make the Frosting

In a medium bowl, beat together:

• 4 oz softened cream cheese
• 2 tbsp softened butter
• ¾ cup powdered sugar
• 1 tsp vanilla
• ¼ tsp cinnamon
• 1–2 tsp milk to thin, as needed

Beat for about a minute until smooth and spreadable.

6. Frost and Garnish

Once muffins are fully cooled, spread each with frosting. Sprinkle chopped nuts and cinnamon on top for that bakery-style finish.

⏱️ Recipe Details

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: ~50 minutes
• Difficulty Level: Medium
• Servings: 12 muffins

📊 Nutrition Facts (Per Muffin, Approx.)

• Calories: 130–150
• Protein: 2g
• Carbs: 21g
• Fat: 6g
• Fiber: 2g
• Sugar: 9g

(With frosting, calories may increase by ~50–60 per muffin)

💡 Tips & Variations

• Drain the Zucchini Well – Wrap grated zucchini in a clean kitchen towel and squeeze out all excess water.
• Make It Vegan – Use flax eggs and vegan butter/cream cheese for a plant-based version.
• Spice It Up – Add extra cinnamon, ginger, or even nutmeg for more warmth.
• Skip the Frosting – These muffins are just as good plain for breakfast on-the-go.
• Make Mini Muffins – Bake for 12–15 minutes for bite-sized treats.

❓ FAQs

Can I freeze these muffins?
Yes! Freeze unfrosted muffins in an airtight bag for up to 3 months. Thaw and frost when ready to serve.

Do I need to peel the zucchini?
Nope! Just wash and grate. The skin adds color and blends right in.

Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s pureed and smooth. Canned is more convenient and consistent.

Is the frosting optional?
Absolutely. These muffins taste great on their own, especially if you want to cut down on sugar.

✅ Conclusion

These pumpkin zucchini muffins are the cozy, veggie-packed treat your fall mornings have been missing. With the warmth of cinnamon spice and the creaminess of a simple frosting, they strike the perfect balance between healthy and indulgent. Whether you’re baking for kids, brunch guests, or just your future self, this recipe is one you’ll turn to again and again. Now that’s a win for zucchini muffins everywhere!