Vegan Pumpkin Muffins with Violife Cream Cheese Original
Vegan Pumpkin Muffins with Violife Cream Cheese Original

Vegan Pumpkin Muffins

  

April 12, 2019

Directions

Preheat oven to 350 °F.

In a large mixing bowl, combine flour, sugar, baking powder, xanthan, nutmeg, ginger & cloves.

In a separate bowl, mix coconut butter, pumpkin puree, coconut milk and maple syrup. Stir well until evenly combined.

Combine pumpkin mixture into dry ingredients bowl. Mix until smooth.

Butter muffin tin. Evenly spoon batter into cups until ¾ full.

Place muffins in oven and bake for 20-25 minutes or until fully baked.

Allow muffins to cool for at least 15 minutes while frosting is prepared.

Fill a piping bag with Violife just like Cream Cheese Original. Insert the piping tip into the muffin and lightly squeeze.

Apply frosting to top of muffins as desired and serve.

Ingredients

2 packages Violife just like cream cheese original

1 ¾ cups all-purpose flour

¾ cup sugar

1 tsp baking powder

1 tsp xanthan gum

½ tsp sea salt

1 tsp cinnamon

1 tsp nutmeg

¼ tsp ginger powder

1 dash of ground cloves

½ cup of coconut butter (melted)

½ cup coconut milk

2 tbsp maple syrup

1 cup pumpkin puree

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