1 (8-ounce) container vegan cream cheese
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup sugar
1/3 olive oil
1 cup pumpkin puree
¼ cup ground flaxseed mixed with 1/8 cup water
¼ cup soy milk
2 cups all-purpose gluten-free flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon salt
¼ 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 cream, powdered sugar vanilla extract and set aside. In a large mixing bowl, combine vegetable oil, pumpkin puree, flaxseed and water mixture and soy milk, combine flour, baking soda, pumpkin pie spice, and salt; add combine dry ingredients to the moist mixture, to make a batter. Fill muffin cups evenly with batter.
Due to allergies I exclude the raw pumpkin seeds, it’s similar to nuts I’m allergic to seeds and nuts.