Pumpkin Muffins with Vegan Cream Cheese Frosting

I am having a serious love affair with anything and everything pumpkin. Those closest to me are becoming concerned for my well-being, as it's likely that if I continue this mass consumption of the orange superfood I may very well become some kind of discolored mutant taking on it's nutritional super-powers... which doesn't sound that bad, truthfully. "In a World where people think being vegan means giving up everything tasty, one woman will stand up and light the way... The nutritious... the auspicious... the brightly-hued... Super Pumpkin." Okay, I apologize for getting carried away - see you never.

This is my first time baking vegan completely from scratch, and I'm quite proud of the result! It's nowhere near as difficult as I had imagined it would be, and completely delicious. There is no taste quite more satisfying than that. As always, feel free to get creative with this recipe and HAVE FUN!

Dry Ingredients

• 2 cups whole wheat flour
• 1/2 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Wet Ingredients

• 1 15oz can pumpkin puree
• 1/2 cup vegan milk
• 1/2 cup unsweetened applesauce
• 2 tbsp agave nectar

Optional Ingredients

• 1/2 cup of raisins, cranberries, chopped walnuts, etc.

Frosting Ingredients

• 6 tbsp vegan cream cheese (I use Tofutti)
• 2 tbsp Earth Balance vegan butter
• 1 tsp vanilla
• 4 cups confectioners sugar, sifted
• 2-4 tbsp vegan milk (as needed)

Directions

1. Preheat oven to 375 degrees, and mix all dry ingredients in a medium-sized bowl.
2. In a smaller bowl, mix all wet ingredients together, along with any optional ingredients, until smooth.
3. Slowly pour the wet ingredients into the dry, stirring well. Mix until smooth.
4. Spoon finished mixture into well-greased muffin tins. I use aluminum baking cups to lessen my dish load.
5. Bake 25-30 minutes. This is the perfect time to make your own vegan cream cheese frosting!

 Frosting Directions

1. Cream together the cream cheese, butter, and vanilla.
2. Add the sugar one cup at a time. 
3. If frosting is too thick, you may slowly add soy milk to loosen it up to reach the desired consistency.
4. Ice muffins after they've cooled completely.
5. Sprinkle with cinnamon, and enjoy - bet you can't eat just one!