I know some of you are a bit tired of me and my love for pumpkin. Well get over it people, it’s October and I love it. You know what I love more, Starbucks Pumpkin Cream Cheese filled muffins. Oh yes, heaven is located in a muffin. Or in my mouth after I eat it. YUM.
Okay, well now that I’ve said all that, here is a recipe that is a healthy adaptation of this muffin I hold so close to my heart…. {and no longer to my midsection!} The great thing about this recipe is its made with oat flour, agave nectar and coconut oil, which makes it gluten free, and if you use tofutti cream cheese its vegan!
While I was making this recipe, I had a difficult time finding exactly the right recipe, so I experimented. And in this process I discovered that Gluten Free Oats can be ground up in a Vitamix or food processor to create oat flour and be a great substitute for flour for those that are gluten intolerant. Enjoy!
Gluten Free Vegan Pumpkin Cream Cheese Muffins
Muffin Ingredients:
1 1/2 C. Cooked Pumpkin {I use trader Joes Organic Canned Pumpkin}
2 C. Gluten Free Flour mix {I ground up two cups of oats to a powder to create mine}
1/2 C. Coconut Oil
2 T. Vanilla
1 t. Baking Soda
1 t. Baking Powder
1 t. Salt
1 Egg Replacer {or egg if you eat it}
1/2 C. Coconut Milk {or dairy milk}
1 T. Cinnamon
2 t. Ground Cloves
2 t. Nutmeg
1/2-3/4 C. Agave Nectar
Filling:
3/4 C. Tofutti Cream Cheese {or regular for milk lovers}
1/4 C. Agave Nectar {add more or less depending on how sweet you like it}
Get Bakin’!
Preheat oven to 325.
Fill muffin tin with liners or use paper towel and grease with coconut oil so they don’t stick.
Prepare filling set aside.
Mix all dry ingredients in a large bowl set aside. Mix remaining ingredients in a separate bowl {aside from filling}.
Once combined, slowly add to the dry ingredients stirring until combined.
Use a spoon to fill each muffin tin half way with pumpkin batter.
Use a large spoon and add 1 Tablespoon of cream cheese filling to the middle of each muffin, you can add more or less depending on how cheesy you want it.
Then top with another heaping scoop of pumpkin batter. You can let the cream cheese peak through if you want. I tried both, and visually I think I like to see the filling peek through a little bit.
Toss in the oven for 20-24 minutes depending on the oven, just make sure your toothpick comes clean when inserting into the pumpkin side of the muffin.
Let cool completely in pan. Remove, Enjoy, REPEAT.
Great with a Chai Latte, on a cool Fall Day!!!!
