Vegan Pumpkin Cream Cheese Muffins

Vegan muffins that taste great and have a creamy surprise inside are great for baking in the fall.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup canned pumpkin puree
• 1/2 cup maple syrup
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup vegan cream cheese, softened
• 1/4 cup powdered sugar

Instructions:

Warm the oven up to 350F 175C and put paper liners in a muffin tin

Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl with a whisk

Put pumpkin puree, maple syrup, melted coconut oil, and vanilla extract in a different bowl and mix them together

Mix the wet and dry ingredients together until they are just barely mixed

While vegan cream cheese is soft, mix powdered sugar in a small bowl until the mixture is smooth

Put about half of the pumpkin batter into each muffin tin

Put a small amount of the cream cheese mixture into each muffin tin

Then, fill the tins up with more pumpkin batter

Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

Let them cool for 5 minutes in the muffin tin, then move them to a wire rack to cool all the way through

Have fun!