September 27th, 2017
Recipe By: Emily Vallely
Vegan Pumpkin Muffins + Maple Cream Cheese Spread
( serves: 12 Muffins )
Prep Time: 15 Minutes
Cook Time: 25 Minutes


For Muffins:

- 3/4 cup organic sugar

- 1/4 cup sunflower oil

- 2 Follow Your Heart Vegan Eggs

- 3/4 cup canned pumpkin

- 1/4 cup water

- 1 1/2 cups all-purpose flour

- 1/2 teaspoon baking soda

- 3/4 teaspoon baking powder

- 1 teaspoon pumpkin pie spice

- 1/4 teaspoon salt

For Maple Cream Cheese Spread:

- A container of your Vegan Cream Cheese of choice (we use Trader Joe's).

- 1/4 cup maple agave syrup

- A sprinkle of Himalayan Sea Salt. We used grape infused salt for a sweeter taste.


For Muffins:

- Preheat the oven to 400 degrees fahrenheit. Grease muffin pan or use paper liners.

- Mix sugar, oil, and vegan eggs. Add pumpkin and water.

- In a separate bowl, mix together the flour, baking soda, baking powder, spices, and salt.

- Add wet mixture to dry mixture and stir.

- Fill muffin cups 2/3 full with batter. Bake in oven for 25 minutes.

For Maple Cream Cheese Spread:

- Let cream cheese sit out of fridge and become room temperature.

- Stir all ingredients with a hand mixer.

We suggest making the cream cheese spread while the muffins are baking.