Pumpkin Spice Muffins


Ingredients

For the Muffins

  • 1 ½ cups all-purpose or whole wheat pastry flour
  • ¾ cup organic granulated sugar
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • 2 ½ tsp ground cinnamon
  • ¾ tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 1 ½ cups canned pumpkin puree
  • ¾ cup unflavored/unsweetened soy or almond milk
  • 1/3 cup canola oil, or your favorite baking oil
  • 1 ½ tsp vanilla extract

For the Icing

  • 1 ½ cups Follow Your Heart Dairy-Free Cream Cheese
  • 1/8 cup maple syrup
  • 2-4 tbsp unflavored and unsweetened non-dairy milk
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ¼ tsp ground cinnamon
  • ½ cup powdered sugar

Instructions

To Make the Muffins

  1. Preheat the oven to 350°F.
  2. Line 12 muffin cups with papers.
  3. In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, spices and salt.
  4. In a separate, smaller bowl, stir together pumpkin puree, milk, oil and vanilla.
  5. Add the wet ingredients to the dry and stir just until blended.
  6. Divide the mixture among the muffin cups.
  7. Bake for 23-25 minutes, or until the tops spring up when touched lightly.
  8. Transfer the muffins to a cooling rack and allow them to cool completely.

To Make the Frosting

  1. While the muffins cool, place the room temperature cream cheese, maple syrup, vanilla extract, salt, cinnamon, powdered sugar and lemon juice into a bowl. Mix until a paste forms.  Slowly add your almond milk until a thick-ish icing is formed.

Frost the Muffins

  1. When the muffins are cool, remove them from the tins and spread with icing. Optionally, garnish with a sprinkle of cinnamon or sprinkles.
  2. Serve
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