|Pumpkin Spice Cream Cheese Muffins|
This recipe is a direct response to multiple requests for Pumpkin Spice Cream Cheese Muffins! Does Starbucks have them or something? It seemed like such a specific and BRILLIANT request that I couldn't help but oblige.
And while I do have a yummy Pumpkin Loaf recipe, muffins are fantastically portable. Plus, adding cream cheese can only make EVERYTHING better! **Note: if you want this recipe to be dairy-free, you'll have to use dairy-free/vegan cream cheese, and the texture/consistency tend to vary by brand. So the topping may be a little runnier, in which case you might need to add more chickpea flour.
While I could have gotten 12 muffins out of this batter, I am a huge fan of huge muffin tops, so I love how these babies fluff up around the edges of the tin and create a beautiful round "umbrella" shape. It's just more fun to eat, in my opinion! That said, you could make them smaller and use all 12 tins, you'll just need to decrease the baking time by a few minutes.
You've seen me use chickpea flour recently, and you're going to see it more as time goes on! Chickpea flour is nutrient dense, packed with fiber and plant-based protein, so it makes for very satisfying and satiating end products. In addition, I personally adore the the texture of goods baked with chickpea flour; they're a little dense and M-O-I-S-T, almost similar to a pound-cake consistency. Unfortunately there's not an obvious substitute for chickpea flour, so you'll just need to play around if you want to switch things up. But as always, I will never ask you to buy an ingredient without making sure there are plenty of recipes to use it in. I have a solid handful of recipes in my upcoming cookbook that use chickpea flour, and they're awesome!
For those who specifically requested this recipe, please please let me know what you think! I love them, especially lightly toasted with a pat of butter or smear of pecan butter . Tag @lauraleabalanced #llbalanced so I can see your creations!
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