Pumpkin Zucchini Muffins: Irresistible Cream Cheese Cinnamon Frosting

I remember the first time I made a batch of pumpkin zucchini muffins. It was a crisp autumn morning, and the kitchen was filled with the aroma of spices and baked goods. The combination of pumpkin and zucchini seemed unconventional at first, but it quickly became one of my favorites. These muffins are not just a treat; they’re a testimony to how contrasting ingredients can create harmony in flavor.

In my kitchen, pumpkin zucchini muffins have become a staple, especially during the fall season. The natural sweetness of pumpkin puree paired with the subtle earthiness of shredded zucchini creates a balanced taste that appeals to everyone. I love how the moistness from the zucchini complements the rich flavor of pumpkin, making each bite utterly delightful.

These muffins are more than just a delicious snack; they’re a reflection of my philosophy on cooking. At GrandMmaDelights, I believe in transforming simple, wholesome ingredients into something extraordinary. Whether it’s a weekday breakfast or a weekend baking project, these muffins embody the joy of home-cooked goodness.

As we delve into this recipe, you’ll discover the ease of creating these delightful pumpkin zucchini muffins. They’re perfect for sharing with family and friends, bringing a touch of warmth and comfort to any gathering. Let’s embark on this culinary journey and explore how to make these muffins a cherished part of your baking repertoire.

Pumpkin Zucchini Muffins

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• Author: Emma
• Total Time: 40-42 minutes
• Yield: 12 muffins 1x

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Description

Discover how to make delicious Pumpkin Zucchini Muffins with this easy recipe. Perfect for a healthy breakfast or snack. Click here to get baking!

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Ingredients

Scale 1x2x3x

• For the wet ingredients:
• 1 cup (240 ml) shredded zucchini, from 1 medium zucchini
• 1 cup (240 ml) pumpkin puree
• ½ cup (120 ml) pure maple syrup
• 2 eggs
• 1/4 cup (60 ml) vegetable oil, melted and cooled (or sub melted butter/vegan butter)
• 1 teaspoon (5 ml) vanilla extract
• For the dry ingredients:
• 1 cup (120 g) oat flour (I used store bought oat flour)
• 1 cup (120 g) whole wheat pastry flour or white whole wheat flour
• 1 tablespoon (15 ml) pumpkin pie spice
• 1 teaspoon (5 ml) baking soda
• 1/4 teaspoon (1 ml) salt
• For the optional mix-ins:
• 1/2 cup (60 g) chopped walnuts or pecans
• For the frosting:
• ​​4 ounces (113 g) cream cheese or vegan cream cheese, softened
• 2 tablespoons (28 g) butter or vegan butter, at room temperature
• 3/4 cup (90 g) powdered sugar
• 1 teaspoon (5 ml) vanilla extract
• 1/4 teaspoon (1 ml) cinnamon
• 1–2 teaspoons (5–10 ml) milk of choice, to thin glaze
• For the topping:
• Extra chopped nuts
• Cinnamon for dusting

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Instructions

1. Set your oven to 350°F and get a muffin tin ready by lining it with 12 paper liners. Spray the liners lightly with a nonstick spray to prevent the muffins from adhering.
2. Begin with the wet ingredients: Grate the zucchini and measure it out, then use a paper towel or cheesecloth to squeeze out any extra water. Place the zucchini in a large mixing bowl, and add the pumpkin puree, maple syrup, eggs, vegetable oil (or melted butter/vegan butter), and vanilla extract. Stir until everything is well blended.
3. Incorporate the dry ingredients: To the mixture of wet ingredients, add the oat flour, whole wheat pastry flour, pumpkin pie spice, baking soda, and salt. Stir gently with a wooden spoon until just mixed. Fold in the nuts if you choose to add them.
4. Ready to bake: Distribute the batter evenly among the prepared muffin liners. Place in the oven and bake for 23-27 minutes, or until a toothpick inserted in the center comes out clean. After taking them out of the oven, let the muffins sit for 5 minutes before transferring them to a wire rack to cool completely.
5. Prepare the cinnamon cream cheese topping: Beat the cream cheese, butter, powdered sugar, vanilla, cinnamon, and milk together on medium speed for about a minute or until smooth. Spread this frosting over the cooled muffins. For a decorative touch, sprinkle some chopped nuts and a dash of cinnamon on top. Enjoy your muffins!

Notes

• Make sure to thoroughly drain the shredded zucchini to prevent excess moisture in the muffins.
• Customize the muffins by adding your preferred nuts or dried fruits for added texture and flavor.
• For a lighter frosting, reduce the powdered sugar amount or use a sugar substitute for a healthier option.

• Prep Time: 15 minutes
• Cook Time: 25-27 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 250
• Fat: 12g
• Protein: 4g

Keywords: zucchini muffins, pumpkin cream cheese, cinnamon frosting, healthy baking recipe, nutty oat muffins, moist pumpkin muffins

Creating the Perfect Pumpkin Zucchini Muffins

Fundamentals

To begin your pumpkin zucchini muffins adventure, gather all the essential ingredients. Key components such as shredded zucchini and pumpkin puree form the foundation of these muffins, offering a moist and flavorful base. The addition of pure maple syrup provides natural sweetness, balancing the spices perfectly.

The choice of flours is crucial for the texture of your muffins. Oat flour, combined with whole wheat pastry flour, gives the batter a light yet hearty structure. Together, these ingredients create a muffin that is both nutritious and satisfying.

Preparation/Setup

Before you start mixing, preheat your oven to 350°F and prepare your muffin tin by lining it with paper liners. This step ensures that your muffins bake evenly and are easy to remove from the tin. Don’t forget to lightly spray the liners with a nonstick spray to prevent sticking.

Begin by grating the zucchini and squeezing out any excess moisture using a paper towel or cheesecloth. This step is vital to prevent the muffins from becoming overly moist. In a large mixing bowl, combine the wet ingredients: zucchini, pumpkin puree, maple syrup, eggs, vegetable oil, and vanilla extract. Stir until well mixed.

Enhancing Flavors with Pumpkin and Zucchini

Technique

Incorporating the dry ingredients into the wet mixture requires a gentle hand. Add the oat flour, whole wheat pastry flour, pumpkin pie spice, baking soda, and salt. Stir with a wooden spoon until just combined to avoid overmixing, which can lead to tough muffins.

If you’re adding nuts, fold them into the batter gently. The chopped walnuts or pecans add a delightful crunch that complements the soft texture of the muffins. Once mixed, distribute the batter evenly among the prepared muffin liners.

Tips/Tricks

For the best results, keep a close eye on the baking time. Bake the muffins for 23-27 minutes, checking for doneness with a toothpick. If it comes out clean, your muffins are ready. Allow them to cool in the tin for a few minutes before transferring them to a wire rack.

Experiment with your mix-ins to customize the flavor. Consider adding dried fruits or changing the nuts to suit your preference. These small tweaks can make each batch of pumpkin zucchini muffins unique and exciting.

Perfecting Pumpkin Zucchini Muffins

Perfecting Results

Achieving the perfect muffin texture requires attention to detail. The balance between wet and dry ingredients is crucial. Ensure your zucchini is well-drained and your flour is measured accurately to maintain the desired consistency.

If your muffins turn out too dense, consider adjusting the amount of baking soda to give them a little extra lift. For a sweeter touch, increase the maple syrup or try adding a handful of chocolate chips for a decadent twist.

Troubleshooting/Variations

Should you encounter any issues, don’t fret. If the muffins are too dry, it might be due to overbaking or insufficient wet ingredients. Adding an extra tablespoon of oil or a splash of milk can help remedy this in future batches.

For those exploring variations, the addition of spices like nutmeg or ginger can elevate the flavor profile. You might also want to try substituting different flours or using a blend to create a texture that suits your taste.

Serving and Storing Pumpkin Zucchini Muffins

Serving/Presentation

Once your pumpkin zucchini muffins have cooled, it’s time for the finishing touch. Prepare the cinnamon cream cheese topping by beating the cream cheese, butter, powdered sugar, vanilla, cinnamon, and a bit of milk until smooth. Spread this creamy frosting over each muffin.

For an added touch of elegance, sprinkle extra chopped nuts and a dash of cinnamon on top. These muffins not only taste divine but also make a beautiful presentation for any occasion.

Pairings/Storage

Pair your muffins with a hot cup of coffee or a refreshing glass of milk for a delightful breakfast or snack. These muffins also pair well with a cozy afternoon tea, making them versatile for various occasions.

For storage, keep the muffins in an airtight container at room temperature for up to three days. If you plan to keep them longer, refrigerate or freeze them to maintain freshness. They make an excellent make-ahead option, perfect for busy mornings.

Conclusion

Creating pumpkin zucchini muffins is a rewarding experience that combines simple ingredients to produce a deliciously moist and flavorful treat. The balance of pumpkin and zucchini creates a muffin that is both nutritious and delightful, perfect for any occasion.

These muffins highlight the beauty of home baking, offering a comforting snack or breakfast option that can be enjoyed by all. Whether you’re sharing with friends or indulging in a quiet moment at home, these muffins are sure to become a favorite.

Incorporating these muffins into your baking repertoire will bring warmth and joy to your kitchen. With their delightful texture and rich flavor, pumpkin zucchini muffins are a testament to the joy of bringing people together through food.

FAQs – Pumpkin Zucchini Muffins