Autumn mornings have a distinct charm, especially when they’re filled with the warm aroma of freshly baked Pumpkin Zucchini Muffins wafting through the house. The first time I made these, I couldn’t believe how a simple combination of vegetables could lead to such delightful flavors. With every bite, you savor the moist, fluffy texture that perfectly balances the natural sweetness of pumpkin and zucchini.
What makes these muffins even better? They’re not just a delicious treat; they’re a clever way to sneak in extra veggies for the family. Whether you need a quick breakfast on-the-go or a satisfying afternoon snack, this recipe offers versatility without compromising taste. Plus, the luscious cinnamon cream cheese frosting elevates every muffin into a sweet masterpiece that beckons for seconds.
Join me in transforming ordinary mornings into extraordinary ones with these delightful pumpkin zucchini muffins. You’ll find that your pantry staples can lead to delectable creations, promising a homestyle goodness that’s perfect for any occasion!
Why are zucchini muffins a must-try?
Irresistibly Moist: These muffins are incredibly moist, thanks to the zucchini and pumpkin, making each bite a delightful experience.
Hidden Vegetables: They’re a clever way to introduce vegetables into your family’s diet without the fuss.
Versatile Recipe: Customize them with nuts, chocolate chips, or a sprinkle of spices based on your preferences.
Time-Saving Treat: Quick to whip up, they’ll quickly become a staple for busy mornings or snacks.
Freezer Friendly: You can easily freeze these muffins for later, ensuring you always have a delicious treat handy.
Elevate your breakfast game and check out my tips for freezing and storage!
Zucchini Muffin Ingredients
• Get ready to create moist zucchini muffins with these essential ingredients!
For the Muffins
- Canned Pumpkin Puree – Provides moisture and flavor; ensure to use plain pumpkin puree, not pumpkin pie filling.
- Zucchini – Adds moisture; remember to drain it thoroughly to prevent sogginess.
- Maple Syrup – Natural sweetness; feel free to substitute with honey or agave if preferred.
- Eggs – Binds and enriches your muffins; necessary for structure.
- Melted Coconut Oil (or Butter) – Adds essential fat; let it cool before mixing to avoid scrambling the eggs.
- Vanilla Extract – Enhances flavor; swap with almond extract for a unique twist.
- Oat Flour – Contributes a wholesome texture; can be substituted with whole wheat flour as needed.
- White Whole Wheat Flour (or Whole Wheat Pastry Flour) – Provides structure; all-purpose flour offers a lighter alternative.
- Pumpkin Pie Spice Blend – Infuses warm spice notes; consider using a mix of cinnamon and nutmeg instead.
- Baking Soda and Salt – Essential for leavening and boosting flavor.
- Chopped Walnuts or Pecans (optional) – Adds delightful crunch; omit for nut-free muffins.
For the Frosting
- Cream Cheese – The base for a creamy frosting; ensure it’s at room temperature for easy mixing.
- Butter (or Vegan Substitute) – Adds richness; also needs to be at room temperature.
- Confectioners’ Sugar – Sweetens and thickens your frosting; can use a sugar alternative if needed.
- Ground Cinnamon – Flavors the frosting; adjust according to your taste preference.
- Milk – Adjusts the consistency of the frosting; choose between dairy or non-dairy options.
Ready to indulge? These zucchini muffins are not only delicious but also a perfect way to incorporate hidden veggies into your family’s diet!
How to Make Pumpkin Zucchini Muffins
Preheat your oven to 350°F (175°C) and line a muffin tin with liners. Lightly grease the liners to prevent sticking and ensure easy muffin removal.
Grate the zucchini using a box grater, then squeeze out excess moisture with a paper towel until it feels dry, preventing your muffins from becoming soggy.
Combine in a large bowl the grated zucchini, canned pumpkin puree, maple syrup, eggs, melted coconut oil (make sure it’s cooled), and vanilla extract. Mix until everything is well incorporated—aim for a smooth and uniform blend.
Whisk together in a separate bowl the oat flour, white whole wheat flour, pumpkin pie spice, baking soda, and salt. This will ensure even distribution of dry ingredients in your muffins.
Fold the dry ingredients into the wet mixture gently until just combined; it’s important to avoid overmixing to keep your muffins fluffy and light.
Add in the chopped nuts if you’re using them, folding them into the batter carefully to incorporate without losing air.
Scoop the muffin batter into the prepared muffin liners, filling each cup about three-quarters full for even rising during baking.
Bake for 23-27 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Your muffins should be golden brown at the tops.
Cool the muffins in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and makes icing easier!
Beat the softened cream cheese with the butter, confectioners’ sugar, vanilla, and cinnamon for the frosting until smooth and creamy. Make sure there are no lumps!
Spread the frosting on each cooled muffin once they have completely cooled; garnish with extra nuts and a sprinkle of cinnamon if desired.
Optional: Serve these muffins warm for the best frosting experience!
Exact quantities are listed in the recipe card below.
Zucchini Muffin Variations
Get ready to get creative with your muffins and explore delightful twists that make them your own!
- Gluten-Free: Substitute oat and wheat flours with a gluten-free blend for a safe and tasty treat.
- Nut-Free: Simply omit the nuts or replace them with seeds like sunflower or pumpkin for a crunchy element.
- Vegan: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use plant-based butter and cream cheese to make it vegan-friendly.
- Add Fruits: Toss in some blueberries or cranberries for a burst of flavor and a hint of sweetness in every bite.
- Savory Twist: Incorporate herbs like rosemary or chives and swap the spices for cheese for a delightful savory muffin option.
- Zesty Citrus: Add a splash of orange or lemon zest to the batter for a refreshing tartness that brightens the flavors.
- Higher Protein: Mix in protein powder for a healthy boost without sacrificing taste or texture.
- Double Pumpkin: For pumpkin lovers, use pumpkin spice instead of just cinnamon in the frosting for an extra kick of flavor!
With these variations, you’re well on your way to a uniquely tailored muffin experience that every family member will adore. Enjoy the exploration!
How to Store and Freeze Zucchini Muffins
Airtight Container: Store leftover zucchini muffins in an airtight container at room temperature for up to 3 days to maintain their moisture and freshness.
Refrigeration: If frosted, it’s best to refrigerate the zucchini muffins for up to 5 days. This helps preserve the cream cheese frosting’s texture and taste.
Freezing: Unfrosted zucchini muffins freeze beautifully for up to 3 months. Place them in a single layer on a baking sheet before wrapping in plastic wrap and transferring to a freezer bag.
Reheating: When ready to enjoy, simply reheat frozen muffins in the microwave for about 20-30 seconds, or warm them in a preheated oven at 350°F for 10-15 minutes for the best texture.
What to Serve with Pumpkin Zucchini Muffins with Cinnamon Cream Cheese Frosting?
Transform your cozy morning routine with delightful pairings that enhance the charm of your muffins.
Coffee or Tea: Nothing complements sweet treats like a warm cup of coffee or herbal tea, perfect for mellow mornings.
Scrambled Eggs: A side of fluffy scrambled eggs adds protein and balance, creating a satisfying breakfast that keeps you energized.
Fresh Fruit Salad: Bright, juicy fruits offer a refreshing contrast to the warm muffins, making every bite an enjoyable burst of flavor.
Greek Yogurt: Creamy Greek yogurt drizzled with honey adds a tangy element that brightens the muffin’s flavors, perfect for a wholesome snack.
Maple Syrup Drizzle: A light drizzle of pure maple syrup enhances the muffins’ sweetness and brings the comforting taste of autumn to the table.
Smoothies: Pair with a blended fruit smoothie for a quick and nutritious option that’s especially delicious when on-the-go!
Cinnamon-Spiced Apples: Warm cinnamon-spiced apples can be a sweet and comforting addition, echoing the flavors in your muffins.
Milk or Almond Milk: A glass of cold milk, whether dairy or plant-based, provides the perfect creamy companion to your delightful treat.
Indulge in any of these pairings and elevate your experience with Pumpkin Zucchini Muffins, turning a simple moment into a cherished memory!
Tips for the Best Zucchini Muffins
- Drain Zucchini Well: Thoroughly squeeze out excess moisture from the grated zucchini to prevent dense muffins; moisture control is key for fluffy zucchini muffins.
- Gentle Mixing: Fold the dry ingredients into the wet mixture carefully; overmixing can lead to tough muffins—aim for a light, airy batter.
- Cool Coconut Oil: Allow melted coconut oil to cool before mixing with other wet ingredients; this helps prevent scrambling eggs in the batter.
- Room Temperature Ingredients: Ensure your cream cheese and butter for frosting are at room temperature for smooth blending, which makes a big difference in texture.
- Customize Freely: Don’t hesitate to add in your favorite mix-ins, like chocolate chips or dried fruits, to make these muffins even more delicious and customizable.
Make Ahead Options
These Pumpkin Zucchini Muffins are an excellent choice for meal prep enthusiasts! You can prepare the muffin batter up to 24 hours in advance. Simply mix the wet and dry ingredients as instructed, then refrigerate the combined batter. To ensure freshness, avoid adding nuts until you’re ready to bake. Additionally, you can bake the muffins and store them unfrosted for up to 3 days in an airtight container at room temperature. For longer storage, freeze them without frosting for up to 3 months. When you’re ready to serve, pop them in the oven to reheat, and finish with the creamy frosting. This way, you’ll have delicious pumpkin zucchini muffins ready for busy mornings with just a bit of effort!
Pumpkin Zucchini Muffins with Cinnamon Cream Cheese Frosting Recipe FAQs
How do I choose the right zucchini for my muffins?
Absolutely! Look for firm, medium-sized zucchinis without dark spots or blemishes. They should be shiny and smooth to the touch. If they’re too large, they may have larger seeds and be more watery, which can affect the texture of your muffins.
How should I store my pumpkin zucchini muffins?
You can store your muffins in an airtight container at room temperature for up to 3 days. If you’ve added frosting, it’s best to refrigerate them, where they can last for up to 5 days. Just remember to let them come to room temperature before enjoying for the best taste!
Can I freeze pumpkin zucchini muffins?
Very! These muffins freeze exceptionally well. After letting them cool completely, place the unfrosted muffins in a single layer on a baking sheet until they are frozen, then wrap each muffin in plastic wrap and transfer them to a freezer-safe bag. They’ll stay fresh for up to 3 months! When you’re ready to enjoy, reheat them in the microwave for about 20-30 seconds or in a preheated oven at 350°F for about 10-15 minutes.
What should I do if my muffins are too dense?
If your muffins are coming out dense, it’s usually due to too much moisture from the zucchini or overmixing the batter. Make sure to squeeze out as much water as possible from the grated zucchini and gently fold the dry ingredients into the wet to just combine—this will help them stay fluffy and light.
Are these muffins safe for my pet to eat?
While the muffins are safe for humans, they contain ingredients like chocolate (if added) and nuts that aren’t ideal for pets. Always stick to pet-friendly treats for your furry friends, but feel free to treat yourself to these delicious pumpkin zucchini muffins!
Moist Zucchini Muffins with Creamy Pumpkin Frosting Recipe
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.