Pumpkin Cream Cheese Muffins
(adapted from musingsofamommy.blogspot.com)
yield 24 muffins
3 cups flour (I used better batter gluten free flour blend)
1 Tbs cinnamon
1 1/2 tsp nutmeg
1 1/2 tsp ground cloves
1 tsp ginger
pinch of cardamom (optional)
1 tsp salt
1 tsp baking soda
2 cups sugar
2 cups cooked or canned pumpkin
1 1/4 cups vegetable oil
8 oz toffuti cream cheese
1/4 cup powdered sugar
1/2 tsp vanilla
1-2 tsp lemon juice, or to taste
Preheat oven to 350. Combine the cream cheese, powdered sugar, vanilla and 1 teaspoon lemon juice. The mixture should taste a bit tangy like sweetened cream cheese, but the lemon flavor shouldn’t be noticeable. If it is not tangy enough add the additional lemon juice. Place the cream cheese on a piece of foil and shape it into a long log. Place log in the freezer while continuing with the recipe.
Mix all the remaining ingredients together. Fill greased or lined muffin tins 1/2 full. Remove cream cheese from freezer and cut into 1-2 tsp pieces. Place one piece in the middle of each muffin and press down.
Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese it will be very hot). Let cool in pans for 5 minutes, then remove to racks to cool completely.