A new muffin recipe from the Muffin Queen?! Say less.
I’ve been wanting to create a new delicious baked treat using both pumpkin and zucchini that would be the perfect transition from summer into fall. Since yesterday was the first official day of fall (and the first 50-degree morning in Chicago) these incredible, fluffy pumpkin zucchini muffins are here at the perfect time.
If your favorite pumpkin muffins and spiced zucchini bread had a baby, it would be these beautiful muffins. They’re filled with all of the cozy fall flavors, plus little bites of crunchy nuts if that’s you’re vibe! Of course, I had to top them with a luscious cinnamon cream cheese frosting because life is too damn short not to.
Be sure to read the full post for tons of tips, ways to customize (who wants to add some chocolate?!) and more. Hope you love these ones!
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Ingredients in these pumpkin zucchini muffins
We’re getting super cozy with both pumpkin puree and pumpkin pie spices to really make that pumpkin flavor shine. Here’s what you’ll need to make the muffins:
- Zucchini: for extra moisture and a sneaky boost of veggies.
- Pumpkin puree: gotta have that real pumpkin puree, not pumpkin pie filling! Learn how to make your own pumpkin puree with this tutorial.
- Maple syrup: we’re naturally sweetening these muffins with some pure maple syrup.
- Eggs: you’ll need 2 eggs in this recipe to help the muffins bake up properly.
- Oil: you’ll also need melted and cooled coconut oil for moisture.
- Flour: we’re using a mix of oat flour and whole wheat pastry flour to keep the muffins super fluffy.
- Spices: hellooo delicious pumpkin pie spice! Don’t forget to add a pinch of salt, too.
- Baking staples: you’ll also need baking soda & vanilla extract. Learn how to make your own vanilla extract here!
- Optional mix-ins: I love adding chopped walnuts or pecans for crunch.
- For the frosting: we’re making a luscious cream cheese frosting using butter, cream cheese, powdered sugar, vanilla, cinnamon, and a little milk.
Optional ingredient swaps
With all baking recipes, I recommend sticking with the recipe as closely as possible so that you get the best results. Here’s what I can suggest for ingredient swaps in these pumpkin zucchini muffins:
- Go nut free: simply omit the optional nuts and use melted butter or melted vegan butter instead of coconut oil.
- Make them dairy free: use a vegan butter stick such as Miyokos or Earth Balance and a vegan cream cheese for the frosting.
- Try a gluten free option: I have not tested this, but I think using all purpose gluten free flour in place of the whole wheat pastry flour will work well.
- Swap the pumpkin pie spice: if you don’t have any pumpkin pie spice on hand, you can sub 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger and ½ teaspoon allspice.
Learn how to make your own oat flour
Yes, you can easily make your own oat flour at home for these muffins by using rolled oats! Learn exactly how with this tutorial.
Can I make them vegan?
I haven’t tested these pumpkin zucchini muffins with a vegan option but I think two flax eggs may work in place of the regular eggs. Learn how to make flax eggs here, and let me know in the comments if you try it! Then, follow the dairy free instructions above and in the notes section.
Not feelin’ the frosting?
Feel free to mix in some chocolate chips instead for a delicious pumpkin-chocolate combo! Simply add 1/2 cup of chocolate chips to the batter before baking.
Easy pumpkin zucchini muffins in 5 steps
- Prep your pan. Start by adding muffin liners to a muffin tin and spraying them with nonstick cooking spray. You can also preheat your oven to 350 degrees F.
- Mix the wet ingredients. Add your shredded, squeezed-out zucchini to a large bowl, and mix it with the rest of your wet ingredients until well combined.
- Add the dry. Mix in the flours, spices and baking staples using a wooden spoon. Fold in nuts or chocolate chips if you’d like!
- Bake & cool. Divide the batter into your muffin liners and bake ’em up! Be sure to cool them completely before adding the frosting.
- Frost & enjoy. Use an electric mixer or beater to beat together the frosting ingredients, spread them over the cooled muffins, and top with extra chopped nuts & cinnamon if you’d like. Then enjoy!
Tips for perfect pumpkin zucchini muffins
- Measure out your 1 cup of shredded zucchini BEFORE squeezing it out.
- Squeeze out ALL of the extra moisture from your zucchini. This will ensure that they bake up well and aren’t too moist.
- Be careful not to overmix the batter. Mix the flour into your wet ingredients until it’s just combined. If you overmix the batter your muffins may turn out dense and almost rubbery, which we don’t want.
Freeze them for later
These healthy pumpkin zucchini are freezer-friendly! Wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature. I recommend freezing them without the frosting.
More pumpkin recipes you’ll love
Get all of my pumpkin recipes here!
I hope you love these amazing pumpkin zucchini muffins! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Pumpkin Zucchini Muffins with Cinnamon Cream Cheese Frosting
Tender, fluffy pumpkin zucchini muffins topped with a luscious cinnamon cream cheese frosting. These easy pumpkin zucchini muffins are made in one bowl, are naturally sweetened, and are filled with cozy pumpkin pie spices! Truly the perfect breakfast or snack to enjoy during the fall months.
- For the wet ingredients:
shredded zucchini, from 1 medium zucchini*
pure maple syrup
coconut oil, melted and cooled (or sub melted butter/vegan butter)
- For the dry ingredients:
oat flour (I used store bought oat flour)
whole wheat pastry flour or white whole wheat flour*
pumpkin pie spice
- For the optional mix-ins:
chopped walnuts or pecans
- For the frosting:
- 4 ounces cream cheese or vegan cream cheese, softened
butter or vegan butter, at room temperature
milk of choice, to thin glaze
- For the topping:
- Extra chopped nuts
- Cinnamon for dusting
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.
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.
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.
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.
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!
To make gluten free: use all purpose gluten free flour in place of the whole wheat pastry flour. I haven’t tested this option but I think it should work well.
To make nut free: leave out the nuts and use melted butter or vegan butter instead of coconut oil.
To make dairy free: use a vegan butter stick such as Miyokos or Earth Balance and a vegan cream cheese for the frosting.
If you don’t have pumpkin pie spice: you can sub 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger and ½ teaspoon allspice.
If you don’t want to use frosting: feel free to use chocolate chips instead! Simply add 1/2 cup chocolate chips in step 3 and bake as directed.
Servings: 12 muffins
Serving size: 1 muffin (with frosting, without nuts)
Saturated fat: 7.3g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats