Ingredients

The following ingredients have 12 Servings
  • 1 3/4 cups spelt flour (or a mix of spelt and all purpose, or 1 3/4 cup plus 2 tbsp all purpose flour)
  • 1/2 cup powdered sugar (Use 2 tbsp more for sweeter)
  • 1/4 cup coconut sugar (or brown sugar other sugar of choice)
  • 2 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 teaspoon salt
  • 2 to 3 tsp pumpkin pie spice (11/2 tsp cinnamon, 1/2 tsp ginger, 1/4 to 1/3 tsp nutmeg, 1/8 tsp cloves)
  • 1 cup pureed pumpkin (not pumpkin pie mix)
  • 1/2 cup non dairy milk
  • 1/4 cup oil
  • 1 tablespoons molasses (add 2 tbsp for stronger flavor)
  • 1 tsp lemon juice
  • 1/2 cup cream cheese (softened (I used tofutti))
  • 1 Tablespoon sugar
  • pumpkin seeds or chopped pecans or vegan mini chocolate chips to top (optional)

Instruction

  • Preheat the oven to 400 degrees F / 200ºc. Take the cream cheese from the fridge, Mix the sugar into the cream cheese, mix until smooth.
  • in a bowl, whisk the dry ingredients until well combined.
  • Add the rest of the wet ingredients and mix well. it will take a minute or 2 for the pumpkin puree to combine well. There should be no streaks of pumpkin. Add a tbsp more non dairy milk if needed.
  • Fill the muffin tins to about half.
  • Add a 1-2 tsp or more cream cheese in the middle and fill the rest to about 3/4 full. * You can add a Tbsp of sugar plus a pinch of cinnamon to the cream cheese before filling if you want it to be sweet.
  • Even it out. sprinkle pumpkin seeds or pecans or chocolate chips or other topping of choice. I like pecans and a sprinkle of cinnamon and sugar.
  • Bake at 400 degrees F  / 200ºc for 15 minutes, reduce temperature to 350 and continue to bake for 6 to 7 minutes. or until a toothpick test comes out clean.
  • Cool for a few minutes before removing from the muffin pan. then cool completely on a cooling rack before storing. Store on the counter if consuming within a few hours. Refrigerate for upto a 4 days.