Pumpkin Muffins with Cream Cheese Filling

FALL recipe alert !!

Yes, we have officially started the fall cooking and baking, and let me tell you...we’ve got an amazing lineup coming.

Starting it off we have dairy-free, gluten-free, Starbucks copy cat, pumpkin muffins w/ a cream cheese filling 🤩

The deets *because you need to make these*

For the muffins:
Combine in bowl 1:
1 ⅓ cup GF all-purpose flour
2 teaspoons pumpkin spice
½ teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Combine in bowl 2:
1 ¼ cup coconut sugar
¼ cup organic cane sugar (we use turbinado but anything works)
2 tablespoons maple syrup
2 eggs (can use vegan egg replacement or flax egg)
¼ cup plant milk (we use oat)
1 ½ cup pumpkin puree
1 teaspoon vanilla

Then slowly fold in dry ingredients to wet ingredients - don’t over mix - and then put in a greased muffin tin

The filling (this is where we go rogue):

Soak 1 cup raw cashews in water until enlarged and put into a blender
Combine (measured with our hearts)
1 tablespoon Coconut oil
2 tablespoons Maple syrup
2 teaspoons Vanilla
A dash of salt
A dash of water to get a creamy consistency
Combine in a separate bowl:
Your favorite vegan cream cheese
Powdered sugar
Vanilla
Until a creamy consistency
Combine both frostings

Add filling to the center of the raw batter muffins and put pumpkin seeds around them *as seen in picture*

*bake for 20 min at 375 degrees and enjoy*