Moist Zucchini Muffins with Creamy Pumpkin Frosting Recipe
Delicious zucchini muffins with a creamy pumpkin frosting, perfect for autumn mornings.
Equipment
- Muffin tin
- - Mixing bowls
- box grater
- Whisk
- - Spoon
Ingredients
For the Muffins
- 1 cup Canned Pumpkin Puree Ensure it's plain pumpkin puree, not pumpkin pie filling.
- 1 cup Zucchini Drain thoroughly to prevent sogginess.
- 1/2 cup Maple Syrup Can substitute with honey or agave.
- 2 large Eggs Necessary for structure.
- 1/3 cup Melted Coconut Oil Let it cool before mixing.
- 1 tsp Vanilla Extract Can swap with almond extract.
- 1 cup Oat Flour Can substitute with whole wheat flour.
- 1 cup White Whole Wheat Flour Can use whole wheat pastry flour or all-purpose flour.
- 1 tsp Pumpkin Pie Spice Blend Use a mix of cinnamon and nutmeg if preferred.
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Chopped Walnuts or Pecans Optional, omit for nut-free muffins.
For the Frosting
- 8 oz Cream Cheese Ensure it’s at room temperature.
- 1/4 cup Butter Needs to be at room temperature.
- 2 cups Confectioners’ Sugar Can use a sugar alternative.
- 1 tsp Ground Cinnamon Adjust according to taste.
- 2 tbsp Milk Use dairy or non-dairy options.
Instructions
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners. Lightly grease the liners to prevent sticking.
- Grate the zucchini using a box grater, then squeeze out excess moisture with a paper towel until it feels dry.
- Combine in a large bowl the grated zucchini, canned pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract. Mix until well incorporated.
- Whisk together the oat flour, white whole wheat flour, pumpkin pie spice, baking soda, and salt in a separate bowl.
- Fold the dry ingredients into the wet mixture gently until just combined.
- Add in the chopped nuts if using, folding them into the batter carefully.
- Scoop the muffin batter into the prepared muffin liners, filling each cup about three-quarters full.
- Bake for 23-27 minutes, or until a toothpick inserted comes out clean. Muffins should be golden brown on top.
- Cool the muffins in the tin for 5 minutes before transferring to a wire rack.
- Beat the softened cream cheese with the butter, confectioners’ sugar, vanilla, and cinnamon for the frosting until smooth.
- Spread the frosting on each cooled muffin once they have completely cooled.
Notes
Optional: Serve these muffins warm for the best frosting experience!