Happy pumpkin season! In keeping with the spirit of autumn, I made some mouth watering pumpkin muffins with a cream cheese frosting. Not only are they delicious, they are actually healthy! I saw pumpkin cream cheese muffins at Trader Joe's that were obviously not vegan, so I decided to just create my own. Trader Joe's has some serious competition now!
Directions
Grease 2 muffin tins with 1/8 tsp oil each. Set aside and preheat the oven to 350.
In a bowl, combine the following ingredients:
-1/4 cup + 3 Tbs whole grain flour
-3 Tbs pure pumpkin puree
-1/4 cup almond milk
-1 tsp vanilla extract
-1/4 tsp cinnamon or pumpkin pie spice
-1/2 tsp baking powder
-2 to 3 stevia packets
Mix together and divide equally into two greased muffin tins.
Bake for 15-17 minutes (I did 16 minutes, but it depends on your oven).
Frosting
In a bowl, whisk together the following ingredients:
-2 Tbs Tofutti vegan cream cheese
-1/4 tsp pumpkin pie spice or cinnamon
-1 stevia packet
-1/2 tsp vanilla extract
Mix until creamy and blended.
Let the muffins cool for a few minutes before adding on the frosting.
Once you've added the frosting, you are now ready to enjoy! Feel free to make either 2 smaller muffins like the recipe calls for or one giant muffin with all of these ingredients. You can multiply the servings for this recipe by however many muffins you would like to make.
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