1 3/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup canned pureed pumpkin
1/2 cup soy or almond milk
1/2 cup vegetable oil
2 tablespoons molasses
1 container of tofutti brand “better than cream cheese”
1/2 cup of powdered sugar
1/4 cup packed dark brown sugar
1/3 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
Preheat oven to 400°F. Line a twelve-muffin tin.
In food processor mix cream cheese and powdered sugar, set aside.
In a small bowl, mix together walnut streusel topping, set aside.
Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, milk, oil, and molasses. Pour the wet ingredients into the dry and mix.
Fill the muffin cups two-thirds full. Use a small ice cream scoop or spoon to drop a circle of cream cheese mixture into each muffin center. Sprinkle walnut topping over each muffin top.
Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.