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Carrot Apple Zucchini Muffins with Cream Cheese Frosting

Moist and flavorful muffins packed with grated carrot, apple, and zucchini, spiced with cinnamon and warm spices, topped with a smooth cream cheese frosting for a perfect balance of sweetness and tang.

  • Total Time: 55 minutes
  • Yield: 24 muffins 1x

Ingredients

Scale
  • 1/2–3/4 cup white sugar
  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/2 cup pecan chips
  • 1 cup grated zucchini, well drained
  • 2 cups grated carrot
  • 1/2 cup grated apple
  • 1/2 cup applesauce
  • 1/2 cup honey
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • For Frosting:
  • 8 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1/2 to 1 tablespoon milk

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk together sugar, flour, cinnamon, baking soda, salt, ginger, cloves, nutmeg, allspice, and pecan chips.
  3. In another bowl, combine grated zucchini, carrot, apple, applesauce, honey, eggs, vegetable oil, and vanilla extract.
  4. Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula until just combined.
  5. Line or spray two muffin tins (24 muffins total). Fill each muffin cup between 3/4 and full.
  6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool muffins in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting, beat cream cheese until smooth. Gradually add powdered sugar and milk, mixing until smooth and spreadable.
  9. Frost cooled muffins as desired and serve.

Notes

Ensure the zucchini is well drained to avoid soggy muffins. The cream cheese frosting adds a rich tang that complements the spices and sweetness of the muffins. These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Method: Breakfast, Snack, Dessert
  • Cuisine: American

Nutrition

  • Calories: 220
  • Sugar: 18g
  • Sodium: 210mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 40mg