Vegan And (Gluten-Free) Pumpkin Cream Cheese Muffins
Unless you are a gluten-eating freakazoid with a super sensitive palate, you would not be able to tell these were gluten-free. Making them dairy-free was just a bonus since I normally try to avoid dairy as much as possible due to my lactose-intolerance.
Cream Cheese Filling
- 8 Ounce airy-free cream cheese (I used Tofutti Cream Cheese)
- 0.25 cup powdered sugar
- Mix softened cream cheese with powdered sugar and lay out on a piece of parchment paper. Try to shape it into a log if you can.
- Put it in the freezer while you prepare the muffin batter. Your goal is to have it get as hard as possible without being impossible to work with. Aim for about a half hour or a little longer.
- Unwrap and cut with a sharp knife or use a spoon to make it about 1-2 teaspoons per serving. *Note you can do this with regular cream cheese far easier.
Pumpkin Cream Cheese Muffins
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp allspice
- 2 tsp pumpkin pie spice
- 0.5 tsp nutmeg
- 0.5 tsp cinnamon
- 2 eggs (for vegetarian) or egg substitute (for vegan)
- 0.125 cup applesauce
- 0.5 cup oil
- 1 Can canned pumpkin
- 1 cup brown sugar
- 1.5 cup Better Batter flour (or your favorite gf all-purpose flour)
- 0.5 tsp vanilla
- Preheat oven to 350.
- Mix all ingredients together (except cream cheese).
- Fill muffin tins (greased or paper cups) half full. Put cream cheese in the middle, pressing down.
- Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).
- Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.
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