King Arthur Flour Bake Along, Veganized: Inside-Out Pumpkin Muffins
Author: Plenty Vegan
This is an adapted version of King Arthur Flour's Inside-Out Pumpkin Muffins.
Ingredients
Topping
Filling
  • 1 cup (8-ounce package) TOFUTTI cream cheese, at room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract or a few drops Fiori di Sicilia flavoring, optional
Batter
  • 1 cup pumpkin purée (about half a standard 15-ounce can)
  • 2 Tbsp apple cider vinegar
  • 3 tablespoons vegetable oil
  • ¼ cup boiled cider (for best flavor), dark corn syrup, or honey (choose another sweetener if you object to honey)
  • 1½ teaspoons pumpkin pie spice; or 1 teaspoon ground cinnamon + ¼ teaspoon ground cloves + ¼ teaspoon ground ginger
  • 1 teaspoon baking soda
  • ⅓ cup ALMOND milk
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup brown sugar
  • ¾ cups King Arthur Unbleached All-Purpose Flour + ¾ cups King Arthur Whole Wheat Flour
Instructions
  1. Preheat oven to 400° F.
  2. Make the streusel: Mix all of the dry ingredients. Then add in the Earth Balance and use a fork to mix it into a crumble.
  3. Make the filling: Use the back of a spoon to mix up the Tofutti cream cheese - this especially helps warm it up if it's not really to room temperature yet. Add in the other ingredients and mix.
  4. Make the batter: Mix the wet ingredients first. Add in the baking soda. This will help activate the apple cider vinegar. Add in the remaining dry ingredients.
  5. Fill 12 cups with muffin paper and spray them with a bit of spray oil.
  6. Assemble: Scoop a bit of the batter, about 1½ Tbsp into each cup, and spread it flat on the bottom. Then, top each with about 1 Tbsp of filling an cover with the rest of the batter. NOTE: This is tricky. Fill all cups with about 1½ Tbsp of batter and see what you have leftover for batter. Also, try hard to keep the filling in the center of the tin or else it sneaks out the side of the muffin.
  7. Don't forget to distribute the crumb topping all over, making a mess!
  8. Bake for 20 minutes at 400° F. It is tricky to tell with the filling if the batter is cooked through but you can try to stick a toothpick just through the batter part. 20 minutes should do it, though.
  9. Let muffins cool in pan until they are cool enough to handle.
  10. Place muffins on cooling rack to cool complete.
  11. Don't leave these out of the refrigerator for too long (they have cream cheese in there). Eat after cooled or store up in fridge for 3 days. If you want, freeze for up to 3 weeks and reheat in oven at 350° F or in the microwave.
Recipe by Plenty Vegan at https://plentyvegan.com/king-arthur-flour-bake-along-veganized-inside-pumpkin-muffins/