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Saturday, October 31, 2015

Spiced Pumpkin Muffins with Cream Cheese Frosting

Just in time for Halloween! I love autumn; I can wear the cutest, comfiest clothes and still get shit done. And I can eat lots of pumpkin-enriched foods! Like these flavorful, fluffy muffins with a tangy frosting. I always get stoked when my baked goods turn out well because I'm much more of a cook. I'll definitely be making these again!

Yields: 22-24 muffins or 12 muffins and 1 8x8" cake | Time: 40 mins

Muffin Ingredients:
  • 2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 2 cups gently packed brown sugar
  • 2 tsp baking soda
  • 1 tsp (heaping) baking powder
  • 1 tsp Redmond real salt
  • 2 1/2 tsp pumpkin pie spice
  • 1 tsp ceylon cinnamon
  • 1 15-oz can pumpkin puree
  • 2/3 cup organic coconut oil
  • 1/3 cup agave or maple syrup
  • 2/3 cup non-dairy milk
  • 1/2 cup walnut pieces
In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
In a medium bowl, whisk together the pumpkin puree, oil, liquid sweetener, and non-dairy milk.
Add the wet ingredients to the dry ingredients and use a spatula to fold the ingredients together. Yes, it's a thick batter - just keep mixing. Fold only until there are no pockets of flour that haven’t been incorporated into the batter! Fold in the walnuts.
Preheat oven to 375F.
Oil a silicone muffin tin. Use a tablespoon to fill each muffin cup a little more than halfway. Bake for 25 minutes with one muffin tin on each oven rack. Then switch the positions of the tins and bake for about 5 minutes more or until a tester inserted in the center of a muffin comes out clean. Meanwhile, frosting!

Frosting Ingredients:
  • 8 oz Tofutti cream cheese
  • 3 tbs spiced pear jam*
  • 1.5 tsp vanilla bourbon paste
  • 1.5 tsp almond extract
  • 3/4 cup confectioners’ sugar, sifted (I like it less sweet and more tangy; very easy to add to taste)
*If you don't have jam, then use room temperature vegan butter plus a few dashes of pumpkin spice.

Combine the cream cheese, jam, and extracts in a large bowl. Beat with an electric mixer until smooth and creamy. Add the confectioners’ sugar and beat again until combined. I always get questions and compliments about the almond extract in the icing!

Cool muffins on a wire rack for about 10 minutes, then remove from tin and cool completely. You could probably also frost and serve after 10 minutes!

Create, share, love at first bite!

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