These Pumpkin Zucchini Muffins from The Pioneer Woman are light as air and frosted with cinnamon cream cheese icing. These quick and easy pumpkin zucchini muffins are sweetened with just natural sugars and packed with the cozy spices of pumpkin pie, all made in just one bowl. It’s impossible to find a more perfect autumn breakfast or snack than this.
Pioneer Woman Pumpkin Zucchini Muffins Ingredients
In order to bring out the full potential of the pumpkin taste, we are going to be getting quite intimate with both pumpkin puree and pumpkin pie spices. To prepare the muffins, you will need the following items:
- Zucchini. As a means of providing more hydration and a covert source of vegetables
- Pumpkin Purée. It’s imperative that you use actual pumpkin puree rather than pumpkin pie filling.
- Maple Syrup. These muffins will have a more natural sweetness thanks to the addition of some pure maple syrup.
- Eggs. In order for the muffins to bake up correctly using this recipe, you will need to use two eggs.
- Oil. Additionally, you will need to heat and then chill some coconut oil in order to provide moisture.
- Flour. We’re keeping the muffins light and airy by baking them with a combination of whole wheat pastry flour and oat flour.
- Spices. Hello, wonderful pumpkin pie spice! Remember to sprinkle a little bit of salt on top as well.
- Ingredients That Can’t Be Missed In Any Bake. Additionally, baking soda and vanilla extract will be required. This article will teach you how to manufacture vanilla extract at home!
- Add-Ins Are Purely Supplementary. When I want a little more crunch, I like to mix in some chopped walnuts or pecans.
- Towards The Topping. Butter, cream cheese, powdered sugar, vanilla extract, cinnamon, and a touch of milk are the ingredients that will go into producing a scrumptious cream cheese frosting.
Can I Omit The Frosting?
If you choose, you may substitute some chocolate chips for the pumpkin, creating a delightful pumpkin-chocolate combination. Before baking, just mix half a cup worth of chocolate chips into the mixture.
Can I Make Pumpkin Zucchini Muffins Vegan?
Unfortunately, I believe that if you use flax eggs in place of conventional eggs in this recipe for Pumpkin Zucchini Muffins, the result will be muffins that are far too mushy and squishy.
How To Make Pioneer Woman Pumpkin Zucchini Muffins
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with 12 muffin liners and coat the insides with nonstick cooking spray to avoid sticking. This is crucial to prevent the muffins from sticking to the liners.
- Combine the wet ingredients. Shred and measure the zucchini, then squeeze out any extra moisture with a paper towel or cheesecloth.
- Combine zucchini, pumpkin puree, pure maple syrup, eggs, coconut oil (or melted butter/vegan butter), and vanilla essence in a large mixing bowl. Mix until everything is properly blended.
- Combine the dry ingredients. To the wet ingredients, add oat flour, whole wheat pastry flour, pumpkin pie spice, baking soda, and salt. With a wooden spoon, mix until just blended. If using, fold in the nuts.
- It’s time to bake. Divide the batter evenly among the prepared lines. 23-27 minutes, or until a toothpick inserted into the center comes out clean.
- After 5 minutes, remove the muffins and place them on a wire rack to cool completely.
- Make the icing with cinnamon cream cheese. On medium speed, combine cream cheese, butter, powdered sugar, vanilla, cinnamon, and milk until smooth.
- Spread on top of the muffins. If preferred, garnish with chopped nuts and a pinch of cinnamon. Enjoy!
How To Tell When Pumpkin Zucchini Muffins Are Done Baking?
Put a toothpick into the portion of one of the muffins that is the most densely packed in the tin. Your muffins are done baking when you insert a toothpick and it comes out clean.
If there is any batter that is adhering to the toothpick, bake the cake for intervals of 5 to 10 minutes until the toothpick comes out clean. For each of the tests, use a fresh toothpick.
What Goes With Pumpkin Zucchini Muffins?
- muffins + banana + nut + cinnamon + vanilla
- muffins + blueberries + banana + buttermilk
- muffins + pumpkin puree + cocoa + zucchini + milk
- muffins + eggs + ham + spinach
- muffins + oats + raisin + walnuts
Recipe Variations
- Go Nut Free. Just leave out the optional nuts and replace the heated coconut oil with melted butter, vegan butter, or regular butter. Simple.
- Make Them Dairy Free. Use a vegan butter stick like Miyokos or Earth Balance, and for the icing, use vegan cream cheese.
- Try A Gluten-Free Option. Although I have not tried it myself, I believe that if you replace whole wheat pastry flour with gluten-free all-purpose flour, you should have good results.
- Swap The Pumpkin Pie Spice. You can use 1 1/2 teaspoons of cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ground ginger, and 1/2 teaspoon of allspice for the pumpkin pie spice if you do not have any on hand.
How To Store Pumpkin Zucchini Muffins?
- In The Fridge. Store these pumpkin zucchini muffins in a plastic bag, plastic wrap, or an airtight container, regardless of whether you are cooking them ahead of time or you somehow end up with leftovers. They will keep for one week in the refrigerator or for three days when left at room temperature.
- In The Freezer. You may individually wrap each of these muffins in foil or plastic wrap, or you can arrange all of the muffins together in a big freezer bag or another airtight container and store them in the freezer for up to two months.
- To Reheat. To reheat pumpkin zucchini muffins in the microwave, place them on the highest setting for around 30 seconds.
Can You Make Muffins Without Muffin Liners?
If you don’t want to use paper liners, you may use a silicone muffin pan or coat the muffin tin with cooking spray.
Top Recipe Tips
- Before you squeeze the liquid out of the zucchini, measure out one cup’s worth of the shredded zucchini.
- Squeeze the zucchini to remove any more moisture that may be present. This will guarantee that they bake up well and don’t become overly wet throughout the process.
- It is important to avoid over-mixing the batter. Blend the flour into the liquid components until the two are almost completely blended. If you overmix the mixture, the muffins may turn out to be thick and nearly rubbery, which is exactly the opposite of what we want.
Try More Recipes:
Pioneer Woman Pumpkin Zucchini Muffins Nutrition Facts
Amount Per Serving
- Calories 107.6
- Total Fat 6.4g
- Saturated Fat 2.8g
- Cholesterol 22mg
- Sodium 74.9mg
- Potassium 52.1mg
- Total Carbohydrate 11.1g
- Dietary Fiber 1.5g
- Sugars 4.7g
- Protein 2.1g
- Vitamin A 30.8%
- Vitamin C 0.7%
- Calcium 1.6%
- Iron 1.1%
Nutrition Facts Source: Source
Pioneer Woman Pumpkin Zucchini Muffins
Description
These Pumpkin Zucchini Muffins from The Pioneer Woman are light as air and frosted with cinnamon cream cheese icing. These quick and easy pumpkin zucchini muffins are sweetened with just natural sugars and packed with the cozy spices of pumpkin pie, all made in just one bowl. It’s impossible to find a more perfect autumn breakfast or snack than this.
Ingredients
For the wet ingredients
For the dry ingredients
For the optional mix-ins
For the frosting
For the topping
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with 12 muffin liners and coat the insides with nonstick cooking spray to avoid sticking. This is crucial to prevent the muffins from sticking to the liners.
- Combine the wet ingredients. Shred and measure the zucchini, then squeeze out any extra moisture with a paper towel or cheesecloth.
- Combine zucchini, pumpkin puree, pure maple syrup, eggs, coconut oil (or melted butter/vegan butter), and vanilla essence in a large mixing bowl. Mix until everything is properly blended.
- Combine the dry ingredients. To the wet ingredients, add oat flour, whole wheat pastry flour, pumpkin pie spice, baking soda, and salt. With a wooden spoon, mix until just blended. If using, fold in the nuts.
- It’s time to bake. Divide the batter evenly among the prepared lines. 23-27 minutes, or until a toothpick inserted into the center comes out clean.
- After 5 minutes, remove the muffins and place them on a wire rack to cool completely.
- Make the icing with cinnamon cream cheese. On medium speed, combine cream cheese, butter, powdered sugar, vanilla, cinnamon, and milk until smooth.
- Spread on top of the muffins. If preferred, garnish with chopped nuts and a pinch of cinnamon. Enjoy!
Notes
- Before you squeeze the liquid out of the zucchini, measure out one cup’s worth of the shredded zucchini.
- Squeeze the zucchini to remove any more moisture that may be present. This will guarantee that they bake up well and don’t become overly wet throughout the process.
- It is important to avoid over-mixing the batter. Blend the flour into the liquid components until the two are almost completely blended. If you overmix the mixture, the muffins may turn out to be thick and nearly rubbery, which is exactly the opposite of what we want.
Servings 12
- Amount Per Serving
- Calories 107.6
- % Daily Value *
- Total Fat 6.4g10%
- Saturated Fat 2.8g14%
- Cholesterol 22mg8%
- Sodium 74.9mg4%
- Potassium 52.1mg2%
- Total Carbohydrate 11.1g4%
- Dietary Fiber 1.5g6%
- Sugars 4.7g
- Protein 2.1g5%
- Vitamin A 30.8 IU
- Vitamin C 0.7 mg
- Calcium 1.6 mg
- Iron 1.1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.