Adapted from a King Arthur Flour recipe http://www.kingarthurflour.com/shop/RecipeDisplay?RID=1190045888980
Outside In Pumpkin Muffins
1 Cup Pumpkin (yeah, I used canned)
2 TBS flax seeds blended with 6 TBS water
1/2 Brown Sugar (I used sugar in the raw)
1/4 cup Boiled Cider
1/3 cup applesauce
1 TBS Canola oil
1/2 tsp salt
1 1/2 tsp Pumpkin pie spice or combination of ginger, cloves, allspice, cinnamon
1tsp baking powder
1/2 tsp baking soda
1/3 cup nut/soy/rice milk
1 1/2 cups flour (any combo white or whole wheat pastry flour)
1 8 oz package Tofutti cream cheese
1/4 cup sugar
1/2 tsp orange or lemon extract optional
Preheat oven 400 degrees
Line or grease 12 muffin tins
Mix together filling ingredients
Sift together dry ingredients
Mix together wet ingredients
Mix the dry ingredients into the wet in 3 batches.
Put about 1 TBS batter in each muffin tin and spread it to the sides so the bottom is covered, but there is a little well for the filling. Put about 1 TBS filling in the well you just made. Then fill with remaining batter and bake 18-20 min. Pop them out of the muffin tin onto a cooling rack after about a minute or they'll start to get soggy as they cool.
I always have seem to have extra muffin batter so this made about 12 extra small mini-muffins, too. I put some candied ginger in these instead of the filling. They are pretty gingery, but not bad. You may end up with extra filling. You can spread some on top of cooled muffins for outside inside out muffins.
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