Pumpkin Oat Muffins with Cream Cheese Glaze
Ingredients
Ingredients for Pumpkin Muffins
- 1 egg*
- ¼ cup of unsweetened almond milk
- ¼ cup of vegetable oil
- 1 tsp of vanilla extract
- ¾ cup of canned pumpkin
- ¼ cup sugar
- ¼ cup brown sugar
- 1 cup of flour
- ⅔ cup of rolled oats
- 2 tsp baking powder
- ½ tsp of cinnamon
- ½ tsp salt
- *To make these pumpkin muffins vegan use 1 tbsp flax + 2 tbsp water instead of an egg.
Ingredients for Cream Cheese Glaze
- 4 ounces of room temperature cream cheese*
- ½ cup of powdered sugar
- 1 tsp of vanilla extract
- 2 tbs of unsweetened almond milk
- *To make these pumpkin muffins vegan use Tofutti Cream Cheese.
Instructions
Instructions for Pumpkin Oat Muffins
- Start by preheating the oven to 350 F. Line a muffin tin with muffin papers and set aside.
- Beat your egg (or 1 tbsp flax + 2 tbsp water instead of an egg if vegan) in a medium sized bowl then add the almond milk, oil, vanilla, and pumpkin. Mix well and set aside.
- In a separate medium sized bowl, combine your sugar, brown sugar, flour, oats, baking powder, cinnamon and salt and mix until combined. Slowly add your dry ingredients to your wet and mix just enough to combine.
- Scoop your muffin batter into the paper liners. I used an ice cream scoop and it was the perfect amount in each muffin. Fill your liners 3/4 of the way and bake for 20 - 25 minutes.
Instructions for Cream Cheese Glaze
- While your muffins are baking, prepare the cream cheese glaze by beating your cream cheese with a mixer until smooth. Add the powdered sugar, the vanilla and almond milk and beat until smooth. If the consistency is too thick, add a little bit more milk to attain the desired consistency. If its
- After your muffins have cooled, drizzle the cream cheese glaze over your muffins, and eat up! Bonus points for an extra sprinkling of last on top.