Pumpkin Zucchini Muffins with Cinnamon Cream Cheese Frosting
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
4.64 out of 5 stars
(11)
Ingredients
12 servings
- For the wet ingredients:
- 1 cup shredded zucchini, from 1 medium zucchini*
- 1 cup pumpkin puree
- ½ cup pure maple syrup
- 2 eggs
- 1/4 cup coconut oil, melted and cooled (or sub melted butter/vegan butter)
- 1 teaspoon vanilla extract
- For the dry ingredients:
- 1 cup oat flour (I used store bought oat flour)
- 1 cup whole wheat pastry flour or white whole wheat flour*
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- For the optional mix-ins:
- 1/2 cup chopped walnuts or pecans
- For the frosting:
- 4 ounces cream cheese or vegan cream cheese, softened
- 2 tablespoons butter or vegan butter, at room temperature
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 1-2 teaspoons milk of choice, to thin glaze
- For the topping:
- Extra chopped nuts
- Cinnamon for dusting
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Preparation
Step 1
Preheat the oven to 350 degrees F. Line a muffin tin with 12 muffin liners and grease the inside of the muffin liners with nonstick cooking spray to prevent sticking. This is critical to making sure the muffins don’t stick to the liners.
Step 2
Mix together the wet ingredients: shred and measure out zucchini, then place in a paper towel or cheese cloth and squeeze out all the excess moisture. Add zucchini to a large bowl, along with pumpkin puree, pure maple syrup, eggs, coconut oil (or sub melted butter/vegan butter) and vanilla extract. Mix until well combined.
Step 3
Mix in dry ingredients: Add oat flour, whole wheat pastry flour, pumpkin pie spice, baking soda and salt to the bowl with the wet ingredients. Mix with a wooden spoon until just combined. Fold in nuts, if using.
Step 4
Time to bake: evenly divide batter into prepared liners. Bake for 23-27 minutes or until a toothpick inserted into the middle comes out clean. After 5 minutes, remove muffins and transfer to a wire rack to finish cooling.
Step 5
Make the cinnamon cream cheese frosting: Beat cream cheese, butter and powdered sugar, vanilla, cinnamon and milk together on medium speed for a minute or until smooth. Spread over the muffins. Sprinkle chopped nuts and a little cinnamon, if desired to make them pretty. Enjoy!
Step 6
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