Vegan Pumpkin Muffins with Maple Cream Cheese
Ingredients
- 3 flax eggs (3 Tbsp ground flax seeds soaked in 9 Tbsp warm water)
- 1 cup pumpkin purée
- 1/3 cup oil (refined coconut oil recommended)
- 1/2 cup maple syrup
- 1 teaspoon unsulfured molasses, optional
- 1 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 2 tsp baking powder
- 1 1/2 cups spelt flour or 1 1/3 cup GF 1:1 flour blend
- 1/2 cup vegan cream cheese
- 2 Tablespoons maple syrup
Preparation
Preheat your oven to 350 degrees.
In a large bowl, make your flax “eggs” by combining flax seeds and water. Set aside for a few minutes while you gather your other ingredients.
Add pumpkin, oil, and maple syrup to the flax mixture. Mix well.
Add the remaining dry ingredients and stir until just blended.
Oil your muffin tin or line with parchment paper, and fill halfway, reserving 1/3 of your batter.
Make the cream cheese filling by gently warming the vegan cream cheese and combining it with maple syrup.
Add a teaspoon of maple cream cheese to each muffin and press it into the middle of the batter.
Add a tablespoon or more of the remaining batter on top of the maple cream cheese to create a cream-cheese-in-the-middle effect.
If you like a sweeter muffin, sprinkle with raw or coconut sugar and pumpkin seeds.
Bake for 15-20 minutes.
Allow to cool and enjoy!
