Pumpkin Cream Cheese Muffins (Gluten-Free & Vegan)

Pumpkin Cream Cheese Muffins (Gluten-Free & Vegan)
15 Ingredients
  • 8 oz dairy-free cream cheese (I used Tofutti Cream Cheese)
  • ¼ cup powdered sugar
  • 1 ½ cup Better Batter flour (or your favorite gluten-free all-purpose flour)
  • 1 cup brown sugar
  • 1 cup canned pumpkin
  • ½ cup oil
  • ⅛ cup applesauce
  • 2 egg (for vegetarian) or egg substitute (for vegan)
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 2 tsp pumpkin pie spice
  • 1 tsp allspice
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tsp vanilla
Nutrition
260
13% daily value
12 servings
                                       
                                            vegetarian
     

Fat

23% 15

Saturated

13% 3

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 3

Carbs

10% 31

Carbs (net)

- 29

Fiber

10% 2

Sugars

- 16

Sugars, added

- 14

Protein

6% 3

Cholesterol

- 0

Sodium

8% 193

Calcium

5% 51

Magnesium

2% 10

Potassium

2% 81

Iron

5% 1

Zinc

1% 0

Phosphorus

4% 25

Vitamin A

18% 159

Vitamin C

2% 2

Thiamin (B1)

2% 0

Riboflavin (B2)

1% 0

Niacin (B3)

2% 0

Vitamin B6

2% 0

Folate equivalent (total)

2% 7

Folate (food)

- 7

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

12% 2

Vitamin K

8% 10

Sugar alcohols

- 0

Water

- 23
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