bettytutu: veganfoody:Pumpkin Cream Cheese MuffinsEasy pumpkin spice muffins filled with vegan cre
bettytutu: veganfoody: Pumpkin Cream Cheese MuffinsEasy pumpkin spice muffins filled with vegan cream cheese. Ingredients 1¾ cups spelt flour ½ cup powdered sugar, Use 2 tbsp more for sweeter ¼ cup coconut sugar or brown sugar other sugar of choice 2¼ tsp baking powder ¼ tsp baking soda ¼ teaspoon salt 2 to 3 tsp pumpkin pie spice (11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves) Wet: 1 cup pureed pumpkin (not pumpkin pie mix) ½ cup non dairy milk ¼ cup oil 1 tablespoons molasses, add 2 tbsp for stronger flavor 1 tsp lemon juice For filling: ½ cup cream cheese, softened (I used tofutti) pumpkin seeds or vegan mini chocolate chips (optional) Instructions Preheat the oven to 400 degrees F. in a bowl, whisk the dry ingredients until well combined. Add the rest of the wet ingredients and mix well. it will take a minute or 2 for the pumpkin puree to combine well. Add a tbsp more non dairy milk if needed. Fill the muffin tins to about half. Add a 1 tsp or more cream cheese in the middle and fill the rest to about ¾ full. * You can add a Tbsp of sugar plus a pinch of cinnamon to the cream cheese before filling if you want it to be sweet. Even it out. sprinkle pumpkin seeds or chocolate chips or other topping of choice. Bake at 400 degrees F for 15 minutes, reduce temperature to 350 and continue to bake for 6 to 7 minutes. or until a toothpick test comes out clean. Cool for a few minutes before removing from the muffin pan. then cool completely on a cooling rack before storing. Store on the counter if consuming within a few hours. Refrigerate for upto a few days. Notes You can make these with unbleached white flour/ap flour as well. For variation: add cranberries or chocolate chips to the batter. To make without the filling, fill the muffin cups to about ¾ and bake. -- source link