It's probably the best thing I've ever had in my mouth. Not j/f/k-ing. So I had to try and remix it.
Here's the results. It was delicioso, and vegan boyfriend approved.
Muffins:
2 1/4 cups flour
1 cup brown sugar
1 tbsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp nutmeg
1/8 tsp ground ginger
1 1/4 cups pumpkin puree (10 ounces)
1 cup coconut milk
1/3 cup vegan margarine
Preparation:
Pre-heat the oven to 350 degrees. Lightly oil a muffin pan.
In a large bowl, mix the dry stuff. Add the wet stuff.
Pour the batter into the muffin pan, filling the cups two-thirds full.
Bake for about 30 mins, or until an inserted toothpick or fork comes out clean.
Cream cheese frosting:
1 container Tofutti Better Than Cream Cheese
1/2 cup soy margarine
2 cups powdered sugar
1 tsp vanilla extract
1 1/2 tsp lemon juice
Preparation:
Combine the cream cheese and margarine. Slowly add the powdered sugar, then vanilla and lemon juice. Not like Dakota.
