Vegan And (Gluten-Free) Pumpkin Cream Cheese Muffins

Vegan And (Gluten-Free) Pumpkin Cream Cheese Muffins
15 Ingredients
  • 8 oz airy-free cream cheese (I used Tofutti Cream Cheese)
  • ¼ cup powdered sugar
  • 1 ½ cup Better Batter flour (or your favorite gf all-purpose flour)
  • 1 cup brown sugar
  • 1 can canned pumpkin
  • ½ cup oil
  • ⅛ cup applesauce
  • 2 eggs (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
276
14% daily value
12 servings
                                       
                                            vegetarian
     

Fat

24% 16

Saturated

22% 4

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 3

Carbs

11% 32

Carbs (net)

- 30

Fiber

7% 2

Sugars

- 16

Sugars, added

- 14

Protein

6% 3

Cholesterol

7% 21

Sodium

9% 225

Calcium

6% 62

Magnesium

4% 16

Potassium

3% 144

Iron

5% 1

Zinc

3% 0

Phosphorus

7% 52

Vitamin A

41% 367

Vitamin C

3% 2

Thiamin (B1)

3% 0

Riboflavin (B2)

4% 0

Niacin (B3)

2% 0

Vitamin B6

3% 0

Folate equivalent (total)

3% 11

Folate (food)

- 11

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

1% 0

Vitamin E

14% 2

Vitamin K

11% 13
Comments
 
×