Pumpkin Zucchini Muffins With Pumpkin Spice Cream Cheese Filling
Happy Summerween! I love fall cooking so much that I often find myself baking it year-round when the craving hits. This recipe also highlights what is available in gardens and farmers markets fresh right now-which is zucchini! For the pumpkin aspect, I use canned pumpkin for ease of baking, but if you are feeling really adventurous, you could certainly use a real baking pumpkin for this recipe.
Now, the pumpkin spice cream cheese filling is optional, but I find it really adds to this dish in a contrasting manner. I usually buy and freeze a few pumpkin spice cream cheese containers from Trader Joe's in the fall so I have them on hand, but you can easily make this in a pinch by mixing a brick of plain cream cheese, pumpkin spice seasoning, and a little bit of vanilla extract and powdered sugar. I would slightly soften the cream cheese first, and add in the other ingredients to taste (1 tsp seasoning, 1 tsp vanilla, 2-3 TBSP powdered sugar).
The long prep time includes the time to freeze individual dollops of cream cheese for the filling-if not doing the cream cheese, prep time is more like 10-15 minutes.
These also freeze wonderfully! What I like to do is let them cool completely and then wrap each tightly in cling wrap and then place in a freezer safe container after that. It's such an easy grab and go breakfast that way.
Enjoy!
Pumpkin Zucchini Muffins With Pumpkin Spice Cream Cheese Filling
Recipe details
- 12 muffins
- Prep time: 1 Hours Cook time: 20 Minutes Total time: 1 hr 20 min
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