Thanksgiving Recipe Challenge Winner #1!
Vegan, Gluten-Free, Dairy-Free, Holiday

You're Gonna Love These Muffins!
Written by Gayle
This is the photograph that greeted us as we checked out our Thanksgiving Recipe Challenge Entries. This one, we had to try!
Recipe by Jolie Brouttier (entered on the Bakersfield Store Facebook page)
Makes 20-24 muffins

Ingredients

Cream Cheese Filling:
8 oz cream cheese (or dairy free cream cheese such as Tofutti for vegan)
1/2 cup powdered sugar

Muffin Batter:
1 1/2 cup flour or gluten-free all-purpose flour
1 cup brown sugar
1 cup canned organic pumpkin
1/2 cup oil
1/8 cup applesauce
2 eggs (or egg substitute for vegan)
1/2 tsp cinnamon
1/2 tsp nutmeg
2 tsp pumpkin pie spice
1 tsp all spice
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp vanilla

Directions

Soften the cream cheese to room temperature, then mix with the powdered sugar. Spread out the mixture in a log-like shape on parchment or waxed paper. Place in the freezer and chill until able to cut (about 15 minutes), then roll into more of a log shape. Return to freezer to continue chilling.

Preheat the oven to 350 degrees. Mix all of the batter ingredients together.

Fill muffin tins (greased or paper cups) half full. Take the cream cheese log out of the freezer and cut a 1-2 tsp piece for each muffin. Press a piece of cream cheese into the middle of each muffin.

Bake for 20-25 minutes, until a toothpick inserted into the muffin part comes out clean. Let cool in the pans for 5 minutes, then remove to racks and cool completely.

Do not touch the cream cheese until the muffins are cool. YUM! These were super-moist and delicious.
Thanks Jolie, for the recipe, and congratulations on being our #1 Recipe Challenge Winner!

What sounds good ?