Vegan Pumpkin Cream Cheese Muffins
Servings: 18 Muffins
1¾ cup all-purpose flour
1½ teaspoon baking soda
1½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon cloves
¼ teaspoon nutmeg
½ teaspoon salt
1 can of pumpkin puree
1 cup granulated sugar
½ cup brown sugar
½ cup apple sauce
½ cup coconut oil
2 teaspoons vanilla extract
Cream Cheese Swirl:
8 ounce GO VEGGIE vegan cream cheese
¼ cup granulated sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Spray two muffin tins with cooking oil and set aside.
In a small bowl whisk together flour, baking soda, spices, and salt.
In a large bowl combine pumpkin puree with both sugars, mixing to combine. Add apple sauce, oil, and vanilla extract and stir until smooth.
Fold dry ingredients into the wet ingredients.
In a separate bowl combine cream cheese, sugar, and vanilla extract with a fork. Stir until smooth.
Fill muffin molds ⅔ of the way full. Top with 1 tablespoon of cream cheese mixture and, using a toothpick, swirl to combine.
Bake for 20 minutes.
Remove from oven and allow muffins to cool for 10 minutes before transferring to a wire cooling rack to cool completely.