Ingredients:
- muffin batter:
- * 1 1/2 cup all purpose flour
- * 3/4 cup granulated sugar
- * 2 teaspoon baking powder
- * 1/2 teaspoon baking soda
- * ⅛ teaspoon salt
- * 2 teaspoon ground cinnamon
- * 2 teaspoon ground ginger
- * 1/2 cup unsweetened almond milk, or other non dairy milk
- * 1/3 cup canola oil, or melted coconut oil
- * 3/4 cup pumpkin puree
- * 2 tablespoon molass
- cream cheese filling:
- * 4 ounce 1/2 cup non hydrogenated vegan cream cheese
- * 2 tablespoon granulated sugar
- * pumpkin seed (optional)
Instructions:
- Preheat the oven to 400°F, line a 6 cup muffin pan with paper liners (if using a silicone pan, lightly grease).
- In a large mixing bowl whisk together the pumpkin puree, almond milk, oil, sugar, and molasses until smooth.
- Add the flour, baking powder, basking soda, salt and spices to the pumpkin mixture. Stir until combined and no lumps of flour remain, being careful not to over mix the batter.
- In a small bowl blend together the vegan cream cheese and sugar until smooth.
- Add a scoop of pumpkin batter to each muffin cavity and use the back of a spoon to work the batter up the sides of the cavity creating a well in the center. Divide the cream cheese filling evenly among the wells created in the center of the pumpkin batter. Top with the remaining batter making sure the cream cheese filling is completely enclosed and no longer visible.
- Sprinkle the tops of each muffin with pumpkin seeds if using.
- Bake for 20-22 minutes until lightly golden and a tooth pick comes out clean. Allow to cool in the pan for 5 minutes before un-molding.
- Muffins can be stored in an airtight container for up to 3 days at room temperature.