These muffins were a challenge, I followed the instructions from a vegan recipe by adding the cream cheese to the batter before baking somehow when I baked them with the cream cheese on top, and remove from the oven they looked like something from an alien movie all the cream cheese spread all over each muffin like a cobweb. Possibly getting the correct vegan cheese by experimenting when baking, otherwise before baking the muffins the texture and taste of the cream cheese were perfect, after adding to the batter that’s when it went weird. Fortunately! I had some cream cheese leftover and was able to dab some over the baked cool muffins.
1 (8-ounce)container vegan cream cheese
1/2 cup powered sugar (confectioners )
1 teaspoon vanilla extract
1 cup Castor sugar
1/3 cup sunflower oil
1 cup pumpkin puree
1/4 cup ground flaxseed mixed with 1/8 cup water
1/4 cup soy milk
2 cups all- purpose flour or spelt flour
1/4 cup oats milk
1 teaspoon gluten free baking soda (optional)
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup pepitas (shelled, raw pumpkin seeds)
Preheat oven to 350°F and line a muffin pan with 12 cupcake/muffin liners or standard -sized baking cups. In a small mixing bowl, combine sunflower oil, pumpkin puree, flaxseed and water mixture and oats milk. Combine flour, baking soda, pumpkin pie spice, and salt; add combined dry ingredients to the moist mixture, to make better. Fill muffin cups evenly with better. With the backside of the spoon, make well in the centre of each muffin batter. Dollop cream cheese filling in the centre wells of muffin batters. Sprinkle pepitas around the top of the muffin, on the batter portion around the filling. Bake for about 15-20 minutes, or until a cake tester comes out clean when poked into the bread part of the muffin (not the filled centers).