Vegan Pumpkin Cream Cheese Muffins
Catherine Gill is a writer, blogger, and holistic vegan chef who specializes in natural and health foods. She studied and found her passion in writing, literature, and social science in college. She runs the popular blog The Dirty Vegan since 2010, focusing on comfort-food-style vegan recipes that are fun, accessible, and healthy. She also ran Dirty Vegan Foods, a vegan bakery specializing in veganized versions of classic desserts. She has an active social media presence with over 28K followers on twitter (@TheDirtyVegan) and over 10K on instagram (@thedirtyvegan_official). She is the author of The Dirty Vegan Cookbook and The Complete Hummus Cookbook. She currently resides in New England with her husband, daughter, and rescue dog.
THE DIRTY VEGAN COOKBOOK, REVISED EDITION
Written by Catherine Gill
978-1-57826-871-9, $25.00 paperback
978-1-57826-872-6, $12.99 eBook
Ingredients
- 1 (8-ounce) container vegan cream cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sugar
- ¹⁄³ cup vegetable oil
- ¼ cup ground flaxseed mixed with ¹⁄8 cup water
- 1 cup pumpkin puree
- ¼ cup soy milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ¼ cup pepitas (shelled, raw pumpkin seeds)
Directions
- Preheat oven to 350°F and line a muffin pan with 12 cupcake/muffin liners or standard-sized baking cups.
- In a small mixing bowl, combine cream cheese, powdered sugar, and vanilla extract and set aside.
- In a large mixing bowl, combine sugar, vegetable oil, pumpkin puree, flaxseed and water mixture, and soy milk.
- Combine flour, baking soda, pumpkin pie spice, and salt; add combined dry ingredients to the moist mixture, to make batter.
- Fill muffin cups evenly with batter. With the backside of a spoon, make a small well in the center of each muffin batter.
- Dollop cream cheese filling in the center wells of the muffin batters.
- Sprinkle pepitas around the top of the muffin, on the batter portion around the filling.
- Bake for about 15–20 minutes or until a cake tester comes out clean when poked into the bread part of muffin (not the filled centers).
