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: 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
• 3 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 20 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
• 2/3 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!

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Banana Date Muffins (GF Vegan, soy free, oil free)

Ever find yourself with a lot of ripe bananas? Sure, you could freeze them and make ice cream or a smoothie, but why not do what mom did? Make banana bread! Minus the eggs, milk, and who knows what else ;)

Yields: 14 muffins or 12 muffins and 2 ramekins | Time: 40 min

1/2 cup buckwheat flour*

1/2 cup coconut flour

1/2 cup millet flour

1/4 cup brown rice flour

1 tbs baking powder

2 tsp ceylon cinnamon

4 very ripe bananas, mashed

1 cup plain applesauce

1/2 cup plant milk

1/4 cup + 2 tbs water

8 pitted medjool dates

2 tsp vanilla extract

* I buy coconut and brown rice flour, but it is healthier to mill your own. I have a coffee grinder that I use to make millet, buckwheat, teff, and other flours.

Preheat the oven to 400F/205C

Sift together the dry ingredients in a bowl. In a small food processor, add the dates and water. Blend until smooth. In a large mixing bowl, mash the bananas and add all the wet ingredients. Stir. Add half the dry ingredients to the wet, stir, and repeat. Stir well as the mix will be thick.

In a silicone muffin tray, spoon in the mix. I filled them almost completely because gf banana muffins don't rise as much as others. Brush two ramekins with coconut oil and add the remaining batter.

Bake for 30-32 minutes or until a toothpick comes out clean. Let cool (about 30 minutes) before removing.

Enjoy with a refreshing glass of plant milk!

Adapted from:

http://blog.fatfreevegan.com/2006/01/banana-date-walnut-muffins.html

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