Pumpkin Pie Cream Cheese Muffins
1/4 cup applesauce
3/4 cup brown sugar
1 teaspoon allspice
1 teaspoon ground ginger powder
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
2 cups flour (I used whole spelt flour)
1/2 cup soy milk
2 teaspoons baking powder
2 teaspoons brown sugar
1 8oz. tub vegan cream cheese (I used Tofutti)
1 teaspoon vanilla
1 1/2 cups pumpkin puree
Preheat oven to 350F / 175C.
Grease muffin tins.
In a small bowl, mix vegan cream cheese with vanilla and 2 teaspoon brown sugar. Set aside.
In a larger bowl, mix together dry ingredients (flour, spices, baking soda, 3/4 cup sugar). In a separate bowl, mix wet ingredients together (applesauce, soymilk and pumpkin). Combine wet and dry ingredients and mix well.
Fill muffin tins about 1/2 full with the muffin mixture. Add a heaped spoonful of the cream cheese mixture in the center of each muffin. Add a large spoonful of the muffin mixture on top of the cream cheese and make a swirl in the top of the muffin with a toothpick. Sprinkle a bit of brown sugar over the top of each muffin.
Bake 25-28 minutes.