Nest of Posies

the blog

Navigation
You are here: Home / delish / Pumpkin Zucchini Cream Cheese Swirl Muffins

Pumpkin Zucchini Cream Cheese Swirl Muffins

by

Pumpkin Zucchini Cream Cheese Swirl Muffins – they’re so good, y’all!  It’s the combination of fresh zucchini from your garden or Farmer’s market, mixed in with big hints of Fall flavor.  What’s not to love, right?

Truth is, I don’t really wait for Fall to enjoy the flavor of pumpkin.  I love it all year round.  But these Pumpkin Zucchini Cream Cheese Swirl Muffins are absolutely perfect for this transition season were in.  Zucchini is coming in abundance in the gardens, and it’s so fresh in the stores right now, so why not incorporate some veggies into your recipes?  The kids will never know.  The zucchini and the pumpkin make these muffins moist and rich in flavor.

HELPFUL TIP: If you have a multi-sided grader, use the the small blades to make the zucchini extra thin.  It’s the perfect size when you’re adding it into baked goods.

One of the many things I love about this recipe for pumpkin zucchini cream cheese swirl muffins is that you dump every ingredient in a large bowl and mix together.  That’s always my favorite kind of recipe!

The cream cheese topping comes together with just 3 ingredients.  You swirl it in with the muffin mixture right before you bake them.  Recipe makes 12 jumbo size muffins!

Print

Pumpkin Zucchini Cream Cheese Swirl Muffins

Ingredients

  • 1 cup canola oil
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 2 cups finely shredded zucchini
  • 1 cup pumpkin
  • 3 cups flour
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons pumpkin spice seasoning
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder

CREAM CHEESE MIXTURE

  • 1/2 block cream cheese room temp
  • 1/4 cup sugar
  • 1-3 dash lemon juice

Instructions

  1. Preheat oven to 350*

  2. Line your muffin pan with baking cups or grease your muffin pan very well.

  3. Add all your muffins ingredients into one bowl, and mix on medium speed until thoroughly mixed.

  4. Use a small measuring cup and pour your muffin mixture in your baking cups or muffin pan.  Fill at least 3/4 full.

  5. FOR THE CREAM CHEESE MIXTURE:


  6. Mix your cream cheese, sugar and lemon juice in a small bowl.

  7. Add drops of the cream cheese mixture on top of the raw muffin mixture.

  8. Use a skewer stick or cake pop stick to swirl your cream cheese mixture into the muffin mixture.  Just a few swirls or stirs will do the trick!

  9. Bake at 350* for about 30 minutes. ***Oven results will vary, and depending on how full you fill your baking cups.  30 minutes worked perfectly for me, filling the cups 3/4 full.***

This recipe may take a little extra in time, because it’s all from scratch, but it comes together quickly.  There’s no denying the deliciousness, and of course the amazing aroma coming from your oven when these are baking.

 They’re so worth it!

We highly recommend them as an after school snack. Or my personal favorite is with hot tea. There’s something about hot tea and pumpkin that pair so perfectly together.