It’s October and that means PUMPKINS! They’re everywhere . . . grocery stores, farm stands, pumpkin patches, front porches. I have about a dozen pie pumpkins waiting to be baked, pureed and transformed into some baked goodness. All I needed was some inspiration (or just some serendipity.) Bruce and I were in Whole Foods over the weekend when I spotted some pumpkin-cream cheese muffins in their bakery. They sure looked tasty; but loaded with butter, cream cheese, eggs and milk they sure weren’t vegan. Not one to back down from a culinary challenge, I set out to create a plant-based version. Luckily, I still had some home-made pumpkin puree in the freezer from last year’s harvest and just enough cashew cream cheese in the fridge for my trial recipe. Whenever possible, I use a mixture of whole wheat and white flours. Since the pumpkin provides moisture, I went with more wheat flour for this recipe. Not too sweet, lightly spiced (you can omit the cloves or replace all of the spices with a pumpkin pie spice blend) and topped off with a touch of cream cheese brought back memories of a decadent pumpkin cheesecake I used to make. Hmmmm . . . maybe next time I’ll add some praline to the recipe. You can skip the pumpkin patch and simply grab a can of pumpkin; but trust me, the pumpkin patch is way fun! Thanks for being Vegi-curious.
Pumpkin Muffins with Maple Cream Cheese Filling
1 cup whole wheat flour
½ cup white all purpose flour
½ cup sugar
1 tsp. baking powder
½ tsp. baking soda
2 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground ginger
¼ tsp. cloves (optional)
¼ tsp. salt
1 cup pumpkin puree, either canned or homemade
½ cup soy or almond milk
¼ cup almond butter
1 tablespoon molasses
1 tsp. vanilla extract
½ cup cashew cream cheese
2 tablespoons maple syrup or sugar
Preheat oven to 350. Line 12 muffin cups with liners. In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, spices and salt.
In a separate, smaller bowl, stir together pumpkin puree, milk, almond butter and vanilla.
Add wet ingredients to dry and stir just until blended.
Mix filling ingredients. Divide batter among muffin cups, then place a spoonful of filling onto top of batter.Bake 16-18 minutes, or until tops spring up when touched lightly.
Note: The muffins can be made without the filling with equally good results.
Makes 1 dozen muffins.
28 Oct 2014