I know, I know, it's the "most important meal of the day" and all that jazz, but this is a battle I've been fighting since I was a tiny child.
My mother said she'd bribe me before school with doughnuts, muffins and ice cream cones, but even the sweet tooth in me wanted nothing to do with breakfast.
It's not that breakfast foods aren't delicious, I'll tear up a bowl of vegan sausage, biscuits and gravy any day. And when I was pregnant with Pearyn, there was a three-month span where the only thing I wanted to eat was pancakes and slushies.
I just don't have the stomach for food so early in the morning (probably because I'm not really a morning person either).
But these muffins, I actually contemplated eating one of these this morning because they were THAT good and they had THAT much sugar in them. It's not that I'm recommending them for breakfast every day, but if you'd like a special treat, these are the muffins for you! I'll admit it now, they were a tiny bit high maintenance, but definitely worth the fuss.
Pumpkin cream cheese muffins with streusel topping
(Makes 24 regular-sized muffins)
2 cups all purpose flour
1 1/2 cups whole wheat flour
2 tsps baking powder
2 tsps baking soda
1 TBS cinnamon (or to your taste)
2 TBS pumpkin pie spice (or to your taste)
2 cups white sugar
2/3 cups brown sugar
3 flaxseed eggs (3 TBS flaxseed 5 TBS water, let it sit for 10 mins)
1 1/2 cups canned pumpkin
1/3 cup water
1 cup almond milk
1 TBS vanilla extract
Cream cheese filling:
10 ounces vegan cream cheese (we're big fans of Tofutti in this family!)
1/4 cup sugar
2 tsps vanilla extract
1/3 cup all purpose flour
1/3 cup brown sugar (yes, MORE sugar)
2 tsp cinnamon
1/4 cup butter
Nuts (optional, I like using hazelnuts because I feel they're an under-rated nut, but you can use walnuts or pecans as well)
Mix together the cream cheese filling ingredients with a hand mixer.
Preheat the oven to 375 degrees.
Grease some muffin tins!
Blend together the streusel ingredients. Now this part is annoying. I've never attempted a streusel topping, so when I looked up ways to blend it they said to cut the butter by hand with a fork. This was stupid. Either that or I am, because I just ended up with a cookie-dough-like blob. I started over and popped the ingredients into my Ninja (blender/processor thing) and hit "chop" like 4 times and it came out much more of a crumbly texture. Be forewarned, this part is a pain in the butt and is more than worth it).
Blend your flaxseed egg mixture and set aside.
Mix together all the dry muffin ingredients and then add the wet ingredients. Mix well, about 50-75 stirs.
Fill muffin cups half-full with batter.
Take your fabulous cream cheese filling and place a fair-sized blob in the middle of the muffin batter (it will spread during baking and cover your pumpkin muffin in gooey artisticness.
Sprinkle streusel topping and nuts on top.
Bake for 20-25 minutes.
Share with friends, because really, NO ONE needs this much sugar in the morning.
You also might like: