10ouncesroughly 1 ¾ cups 2 ½ tablespoons all purpose gluten free baking flour - I used Bob's Red Mill that I found at Walmart
1/2teaspoonfine sea salt
2teaspoonspumpkin pie spice
1cup224g pumpkin puree*
1cup175g brown or cane or coconut sugar
⅓cup74g coconut oil OR vegan butter
1/2cup120mL almond milk
Cream Cheese Swirl
4oz./113g½ cup vegan cream cheese, at room temperature
1 ½tablespoonsunrefined brown or cane sugar
1teaspoonpumpkin pie spice
¼teaspoonpure vanilla extract
1egg yolk substitute - I use Bob's Red Mill Egg Replacer that I found at Walmart
Preheat oven to 425°F/220°C. Grease a muffin pan with vegan butter or oil and set aside.
In a mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice ingredients and whisk together to remove any lumps.
In a standing mixer or another bowl, mix the sugar, pumpkin puree, and coconut oil until partially mix/whisk for about 1 minute. Add in the almond milk and vanilla extract and combine for another minute.
Add the dry ingredients mix one cup at a time, working into the wet ingredients on a medium to low speed until it's all combined. Don't over mix or over whisk - up to 2 minutes while using your spatula to scrape down is enough. The batter will be VERY thick.
Cream Cheese Swirl
Mix all of the ingredients for the cream cheese swirl together until completely smooth.
Putting it all Together
Scoop ¼ cup into each muffin cup, then distribute the left over batter equally. Dollop a little less than tablespoon of the swirl onto each muffin. Using a knife or a toothpick, swirl until completely swirled in.
Bake for 5 minutes at 425°F/220°C, then at 15 minutes for 375°F/190°C. Don't remove them from the oven, just lower the temperature. The muffins are finished when a knife or tester comes out clean. Allow to cool for about 5 minutes in the muffin pan, then remove onto a cooling rack to cool completely. Enjoy friends!
Notes1) I 100% recommend getting a kitchen scale (which you can purchase at Walmart) since it is a lot more accurate than using a cup measurement. When scooping flour, you can end up scooping too much, resulting in dry muffins, or too little, resulting in muffins that doesn’t bake up enough. I used their Mainstays Digital Bamboo Scale.2) Please ensure that your gluten free baking mix has xanthan gum in it, else the muffins will be crumbly!3) I would recommend unrefined brown sugar or cane sugar here. Coconut sugar is great but I found that it coloured the cream cheese swirl too darkly, and the coconut flavour was a lot in both the muffins and swirl. If you want that though – you can definitely use that!4) Here are instructions on how to make homemade pumpkin puree! You’ll need 1 small sugar or pie pumpkin for this recipe. Set your oven to preheat at 350. Cut your pumpkin in half. Scoop out the insides of the pumpkin (the seeds and stringiness). Cut into manageable sizes and lay on a baking tray. Bake for 1 hour in the oven until it is fork tender (should slide right off of a fork stuck into it.)When finished baking, peel the skin (it should come right off). Put the pumpkin into a food processor and blend until it’s smooth. Store in your fridge in a container until needed. You can store the excess pumpkin purée into plastic zip bags and place them in the freezer laid flat.