Delicious Zucchini Muffins with Creamy Pumpkin Frosting
These zucchini muffins are a delightful treat, combining moist textures with creamy pumpkin frosting, perfect for breakfast or snacks.
Equipment
- Muffin tin
- Mixing bowls
- Whisk
Ingredients
For the Muffins
- 1 cup Canned Pumpkin Puree ensure it’s plain, not pumpkin pie filling
- 1 cup Shredded Zucchini squeeze out excess liquid
- 1/2 cup Maple Syrup can substitute with honey or agave syrup
- 2 large Eggs can replace with flaxseed meal for vegan option
- 1/2 cup Coconut Oil (melted) or use melted butter or vegan butter
- 1 tsp Vanilla Extract
- 1 cup Oat Flour can use all-purpose flour
- 1 cup Whole Wheat Flour can use all-purpose flour
- 2 tsp Pumpkin Pie Spice Blend or mix cinnamon, nutmeg, and ginger
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Walnuts/Pecans (optional) or use chocolate chips
For the Creamy Frosting
- 8 oz Cream Cheese room temperature
- 1/4 cup Butter or vegan substitute
- 2 cups Confectioners’ Sugar
- 1 tbsp Milk optional for consistency
Instructions
Making the Muffins
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with muffin liners.
- Grate the zucchini and then thoroughly squeeze out the excess moisture using a clean kitchen towel.
- Combine in a large bowl the canned pumpkin puree, shredded zucchini, maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
- Mix the dry ingredients in a separate bowl, combining the oat flour, whole wheat flour, pumpkin pie spice, baking soda, and salt.
- Fold the dry mixture gently into the wet ingredients until just combined.
- Stir in your choice of nuts or chocolate chips if desired.
- Scoop the batter into the prepared muffin liners, filling each about 2/3 full.
- Bake for 23–27 minutes, or until a toothpick comes out clean.
- Cool the muffins in the tin for a few minutes, then transfer them to a wire rack.
Making the Frosting
- Prepare the creamy frosting by beating together the cream cheese and butter until smooth.
- Gradually add the confectioners’ sugar and a splash of milk until the desired consistency is achieved.
- Frost the cooled muffins generously and optionally sprinkle with extra nuts and cinnamon.
Notes
Squeezing out the liquid from the zucchini is essential for fluffy muffins. Adjust sweetness based on your preference.