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You are here: Home / Breakfast and Brunch / PPK Pumpkin Muffins with Tofutti Cream Cheese

September 10, 2011

PPK Pumpkin Muffins with Tofutti Cream Cheese

Pumpkin Muffins with Tofutti Cream Cheese

Fall is almost here! This is the time of year when my oven starts making the transition from being a horrible piece of hot metal to an amazing appliance that produces delicious things and keeps me warm in the kitchen. One of the first ingredients I think of for the fall is pumpkin and Isa Chandra Moskowitz’s Best Pumpkin Muffins recipe is the best way to enjoy any of it that’s canned. These are super-moist and not too sweet. The last time I made them, I added a little half-sphere of Tofutti cream cheese to the batter with a delicious result—whether or not you add in the cream cheese here, you’ll still be rewarded with a perfect and delicious muffin.

METHOD
Make Isa’s Pumpkin Muffin batter. Spoon into a greased muffin tin. Using a tablespoon, level some Tofutti cream cheese to make a perfect half-sphere. Place the half-spheres on top of the muffins and bake according to the recipe instructions.

Filed Under: Breakfast and Brunch, Sweet Tagged With: PPK, pumpkin, veganized classics

Reader Interactions

Comments

  1. Vegan Triangle says

    September 12, 2011 at 7:53 pm

    I love this! That muffin looks so delicious!

    Reply
  2. Anonymous says

    November 6, 2011 at 11:36 am

    That looks INSANELY good. Can't wait to try this 🙂

    Reply
  3. Lisa Kay says

    December 28, 2012 at 9:42 pm

    Good Gravy Beans! I just made these to take to a friends house for dinner tonight. They are INSANELY good!

    Reply

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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