$50 Jo-Ann Fabric And Crafts gift card winner!

Thanks everyone who left a comment for the gift card giveaway, wish I could give you each some crafty spending money! I used a new-to-me wordpress plug in for the winner selection called “and the winner is”. It seems really great, you add it to your contest post and tell it to close comments and choose a winner (you can put in the number of winners depending on your contest) and it randomly selects a comment. This is much nicer for me then having to count the comments and recount to be sure (for some reason the comments do not show as numbered for me) Anyhow…the winner is Jessica…I’ll be sending you an email for your address so Jo-Ann can get your gift card to you!

Vegan Cream Cheese Pumpkin Muffins Recipe


Vegan Cream Cheese Pumpkin Muffins
muffins:
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

cream cheese:
1 container of tofutti brand “better than cream cheese”
1/2 cup of powdered sugar

topping:
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.