Zucchini Carrot Pumpkin Muffins Recipe
These Zucchini Carrot Pumpkin Muffins are the perfect snack. They're light, sweet, and packed with wholesome ingredients that make you feel great about baking and eating them!
Servings: 12 muffins
Calories: 267kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup brown sugar
- 1 cup pumpkin puree (not pie filling)
- 2 eggs
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1/4 cup water
- 1/4 cup carrot finely grated, liquid removed
- 1/2 cup zucchini finely grated, liquid removed
- 3/4 teaspoon salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Whipped Cinnamon Cream Cheese Topping
- 4 oz cream cheese room temperature
- 1/4 cup butter room temperature
- 1/2 cup powdered sugar
- 1/4 tsp vanilla
- 1/4 tsp cinnamon
- 2-3 Tbsp milk
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line one standard-size muffin pan with liners or grease with baking spray. Set aside.
- In the bowl of a stand mixer with mixing speed on low, combine sugars, pumpkin purée, vegetable oil, applesauce, water, and vanilla extract. Add eggs, one at a time, mixing until just combined.
- In a medium-sized mixing bowl, whisk together flour, salt, baking soda, baking powder, pumpkin pie spice, and ground cinnamon. With mixing speed on low, gradually add in the dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand, and gently fold in the grated zucchini and carrot. Set aside.
- Place in the oven and bake for 18–22 minutes or until the tops spring back and are golden brown in color. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- While muffins cool, to make the whipped topping, combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Gradually bring up the mixing speed to high; beat until smooth, about 2–3 minutes. The mixture should be very soft and spreadable—this is like frosting but with less sugar. If more milk is needed to create a smoother consistency, add more and continue beating. Spread onto the tops of the cooled muffins.
Notes
Recipe adapted from Libby's Pumpkin Cranberry Bread
Makes 12 standard-size muffins.
Nutrition
Calories: 267kcal | Carbohydrates: 42g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 359mg | Potassium: 136mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3803IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
