Pumpkin Zucchini Muffins with Cinnamon Cream Cheese Frosting
Moist, healthy zucchini muffins with a cozy cinnamon frosting. Great for breakfast, snack time, or fall baking.
Equipment
- - Muffin tin + liners
- Mixing bowls
- - Hand mixer or whisk
- Cooling rack
Ingredients
- **Wet Ingredients:**
- - 1 cup grated zucchini squeezed dry
- - 1 cup pumpkin puree
- - ½ cup maple syrup
- - 2 large eggs
- - ¼ cup melted & cooled coconut oil
- - 1 tsp vanilla extract
- **Dry Ingredients:**
- - 1 cup oat flour
- - 1 cup whole wheat flour
- - 1 tbsp pumpkin pie spice
- - 1 tsp baking soda
- - ¼ tsp salt
- - ½ cup chopped walnuts/pecans optional
- **Frosting:**
- - 4 oz cream cheese
- - 2 tbsp butter
- - ¾ cup powdered sugar
- - 1 tsp vanilla
- - ¼ tsp cinnamon
- - 1–2 tsp milk
- **Garnish optional:**
- - Chopped nuts
- - Cinnamon
Instructions
- Preheat oven to 350°F (175°C) and prepare muffin tin with liners.
- Mix wet ingredients in a large bowl.
- Add dry ingredients; fold until just combined.
- Scoop batter into muffin cups.
- Bake 23–27 min or until a toothpick comes out clean.
- Cool completely on a wire rack.
- Beat frosting ingredients until smooth.
- Frost cooled muffins and garnish as desired.
Notes
- Make gluten-free with oat flour and almond flour.
- Skip frosting for a healthier breakfast option.
- Freeze unfrosted muffins for up to 3 months.
- Skip frosting for a healthier breakfast option.
- Freeze unfrosted muffins for up to 3 months.