Nov 21, 2013

Pumpkin Cheezecake Muffins. Vegan, Oil-free and Gluten-free.

Another pumpkin recipe? Well, it is almost Thanksgiving after all. And I’ve had this recipe floating around in my head for far too long. It was time. Seriously. It kept me up nights. Maybe now I can get some sleep…

These delectable treats are yet another idea I got from Trader Joe’s. They have pumpkin cream cheese muffins in their baked goods section. I saw them the last time I was there and just had to veganize it.

I used homemade vegan cream cheese for these, made from cashews. If you use a store-bought vegan cream cheese the consistency will no doubt be different, since the store-bought is MUCH thicker than homemade. So you may want to add a bit of water to the mix to thin it a bit.

It’s been so busy around my house lately. The holidays aren’t even here yet and I already feel like I need a vacation from planning. My sweet mom is coming for Thanksgiving so I’m in prep mode… cleaning, deep cleaning, organizing closets. I’m insane. Like she would really care about how my closets look, right? Oh, and my cats hate me right now. Because I also rearranged the furniture. Yeah, I’m getting dirty looks. They despise change of any kind. Move their sleeping places? Forget it. I’m toast for at least a week.

Ingredients:

~ dry

  • 1 cup blanched almond flour
  • ½ cup tapioca or potato starch
  • ½ cup millet or brown rice flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • 1/8 tsp ground cloves
  • raw pumpkin seeds to garnish (optional)

~ wet

  • 1½ tsp ground flax + 3 TBS water
  • 1 cup unsweetened non-dairy milk of your choice
  • 1 cup cooked pumpkin puree
  • 10 medjool dates, pits removed
  • ¼ cup almond butter
  • 2 tsp apple cider vinegar

~ for the cheezecake

  • ¾ cup vegan cream cheese
  • 1 tsp tapioca flour
  • 1 TBS date syrup or other minimally processed sweetener

Directions:

  1. Combine the flax meal with the water and set aside.
  2. Prep a 12-muffin tin (I used paper liners but you can also lightly grease the tin).
  3. Preheat oven to 350° F.
  4. Mix all cheezecake ingredients together and set aside.
  5. Combine all dry ingredients in a mixing bowl.
  6. Place all wet ingredients, except the flax mixture and the apple cider vinegar, in a blender and blend until smooth. It’s okay if you still see some bits of the dates.
  7. Add the flax meal and the vinegar and blend on low for just a moment to mix.
  8. Add the wet ingredients to the dry and stir well to combine.
  9. Scoop the batter into the muffin tins, filling them about 1/3 full (this should use a little more than half of the batter).
  10. Add a dollop (about 2 TBS) of the cheezecake mixture on top of the batter.
  11. Add the rest of the batter to top the muffins.
  12. Swirl the batter gently with a knife or a small spatula so that you can see a bit of the cheezecake mixture.
  13. Top with raw pumpkin seeds if using.
  14. Bake for 30-35 minutes until they are well risen and firm to the touch.
Makes 12 muffins. Enjoy!
Jewel (on the left)… notice the snide look:
“We’re crashed on your bed because you moved ours. You got a problem with that?”

Healthy trails,

2 responses to “Pumpkin Cheezecake Muffins. Vegan, Oil-free and Gluten-free.”

  1. kws says:

    Helyn these look fabulous and I'm excited to try them. Just a general question about your baked good recipes- I have no problem with using whole wheat flour in recipes and am wondering if (in general) it is interchangeable with the other grain flours you use in your recipes (ie brown rice/millet, not almond flour). Thanks for posting such delicious and healthy recipes. It makes a plant based diet not only doable but enjoyable for my whole family!!

  2. Helyn says:

    Hi there! You're welcome and thanks for the feedback. Yes, absolutely you can replace the GF flours with wheat. So for this recipe then you would just use 2 cups of whole wheat flour. Lucky you! Wheat flour makes baking so much easier :))

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