From lattes to pies to pasta, you’ve probably tried pumpkin in every iteration you can think of. But, these cakey pumpkin muffins will surely stand out from the rest. Fluffy, gluten-free muffins get a sweet, flavorful boost from cacao powder. Plus, they’re stuffed with a delicious, vegan cream filling that will remind you of the whipped topping you usually enjoy on pumpkin pie. This one’s for the books!
Ingredients
Muffins
1-1/2 cup gluten-free baking mix (like my Mac-n-Mo’s Morselicious Mix)
1/4 cup unsweetened cacao powder or cocoa powder
2 tsp. monk fruit or pure stevia*
Pinch salt
3/4 cup pumpkin
3/4 cup water
Filling
6 oz. vegan cream cheese (such as Miyoko’s)
1/3 cup vegan butter (such as Miyoko’s)
1 Tbsp. vanilla
1 large chia/flax egg
Pinch sea salt or kosher salt
3/4 cup mini dark chocolate chips
Directions
- Preheat oven to 350 degrees. Lightly spray coconut oil in mini muffin tins.
- Prepare filling. In large bowl, combine all ingredients and gently fold in chocolate chips. Set aside.
- In separate bowl, combine baking mix, cacao powder, monk fruit and salt. Add pumpkin and water.
- Spoon muffin batter into bottom of each tin, followed by a generous scoop of filling. Top with more muffin batter.
- Bake for 8-10 minutes.