Pumpkin Pie Muffins
Every fall I would see the non-vegan version of these muffins pop up in bakery cases all over Brooklyn. They always looked so good, with their dollop of cream cheese inside a pumpkin pie–spiced muffin. Veganizing them was the easy part; not eating them all in one sitting was harder.
Ingredients for Pumpkin Pie Muffins recipe
Muffins
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 tablespoon applesauce
- 1 tablespoon ground flaxseed
- ½ (15-ounce) can pure pumpkin puree
- ½ cup coconut milk, from a carton, not a can
- ½ cup packed brown sugar
- ¼ teaspoon vanilla extract
Cream Cheese Topping
- ½ (8-ounce) container vegan cream cheese
- 1 tablespoon powdered sugar
- 1 tablespoon coconut milk, from a carton, not a can
How to make Pumpkin Pie Muffins ?
Make the muffins: Preheat the oven to 375ºF. Line two 12-cup muffin tins with paper liners.
In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
In a separate large bowl, combine the applesauce, flaxseed, pumpkin puree, coconut milk, brown sugar, and vanilla and beat with an electric handheld mixer. Add the flour mixture to the applesauce mixture and beat until creamy.
Make the topping: In a medium bowl, combine the vegan cream cheese, powdered sugar, and coconut milk and beat with an electric handheld mixer until well blended.
Fill each muffin cup two-thirds full with batter, then top with a dollop of the topping. Gently push the dollop of topping into the batter.
Bake for 25 minutes, or until the muffins are a light golden brown.
You can use your leftover pumpkin puree to make:
Pumpkin Spice Latte
Pumpkin Curry Soup
