Cinnamon Pumpkin Cream "Cheese" Muffins! GF and Dairy Free Delights!
Prep time
Cook time
Total time
Serves: 12
Ingredients
- For the Muffins:
- 2¼ cups gf flour (Pamela's GF Artesian Vegan Flour)
- 1 tbsp. baking powder
- 1 cup sugar
- 1 stick melted vegan butter
- 2 tsp. vanilla extract
- 1 tsp. apple cider vinegar
- ½ cup pumpkin purée
- 1 ¼ tsp. pumpkin pie spice
- ¼ tsp. cardamom
- ½ cup cinnamon bits (King Arthur Cinnamon Sweet Bits)
- Cream "Cheese" Filling:
- 8oz Kite Hill cream cheese style spread
- 3 tbsp. Kite Hill Unsweetened Almond Greek Style Yogurt
- 1 tsp. vanilla extract
- ¼ cup confectioners sugar
- Crumb Topping:
- ½ cup gf flour blend
- 4 tbsp. vegan butter cubed
- ½ cup pecans
- ½ cup brown sugar
- ½ tsp. salt
Instructions
- For the Crumb Topping:
- In the bowl of a food processor fitted with the s-blade, add the dry ingredients, sugar and pecans, pulse a few times to blend and chop the nuts.
- Sprinkle the cubed vegan butter over the top. Pulse 20 to 30 times until clumps form. Set aside.
- For the Cream "Cheese" Filling:
- In a large bowl, add all the ingredients and mix to combine using a handheld mixer until smooth. Set aside while you prepare the muffins.
- For the Muffins:
- Pre-heat the oven to 400 degrees and line a cupcake pan with 12 liners and set aside.
- In a large bowl combine and whisk all of your dry ingredients and spices. Add the cinnamon bits and stir to incorporate throughout the flour mixture.
- In a separate medium bowl, add the eggs, sugar, vanilla extract, pumpkin puree and apple cider vinegar. Whisk until smooth. Pour the wet mixture into the flour mixture and stir to combine. Add the melted vegan butter in two batches and mix to fully incorporate. Batter will be thick.
- Add around ⅛ of cup of the batter to the bottom of each of the liners, smooth with off-set spatula or knife. Next add a heaping tablespoon of the cream "cheese" mixture on top of the batter, smooth gently. Using tablespoon cookie scoop, top each of the cream "cheese" filling with more batter. You will get about one and half scoops on top. Smooth out batter gently with off-set spatula or knife.
- Last add the crumble generously over each of the muffins.
- Bake on the center rack for 20 to 25 minutes rotating half-way through. Remove from oven when toothpick inserted comes out with only a few moist crumbs on it.
- Allow to cool in the pans on wire rack for 10 minutes, then remove from pan and allow to cool completely on rack. Store at room temp in airtight container for one day or in the fridge for up to three.
- Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2019/09/28/cinnamon-pumpkin-cream-cheese-muffins-gf-dairy-free-pumpkin-perfection/