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!
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
