Fig-Pumpkin Muffins w/Maple Cream Cheese Frosting by AmyLeo Barankovich

Make 12- 16 muffins

The contrasting textures of fig and cream cheese and the complimentary flavors of pumpkin and maple syrup make these muffins a standout treat anytime of the day.


  • 1 cup Organic Oat Flour
  • 1 cup Organic White Flour
  • 1/2 cup Organic Rice Flour
  • 1 t baking soda
  • 1/2 t baking powder
  • 1/2 t sea salt
  • 1 t ground cinnamon
  • 1 t ground nutmeg
  • 1 t ground cloves
  • 1 cup apple sauce
  • 2 T refined coconut oil, if it is a solid, melt it just until it becomes liquid
  • 4 1/2 t Ener-G Egg Replacer*
  • 6-9 T boiling hot water
  • 1 15 oz can pumpkin (or 2 scant cups of baked fresh pumpkin)
  • 1 1/2 cups raw sugar*
  • 1 cup chopped dried figs*
  • Earth Balance Buttery Spread or Natural Shortening* or refined coconut oil


  • 1 8-oz container Tofutti Better Than Cream Cheese*, at room temperature
  • 3-4 T pure maple syrup
  • 2 t pure vanilla extract
  • Pinch of salt

Preheat oven to 400 degrees

In a small bowl add hot water to the Egg Replacer, whisking until it becomes thick and gelatinous. Sometimes this does not occur; in that case use the lesser amount of boiling water. Set aside until ready to use.

Grease muffin tins and set aside. I use Earth Balance Buttery Spread or Shortening. You can also use any low-flavored oil. Just be sure to oil them just before pouring the batter in or the oil with settle to the bottom while you are preparing the batter and might result in uneven baking.

Place apple sauce, melted and cooled coconut oil, whisked and cooled Ener-G Egg Replacer and pumpkin in large bowl. Whisk until evenly blended. Then add sugar and stir until well blended. In 2-3 batches, dry ingredients and stir just until well blended. Do not beat (this will cause a heavier muffin). Fold in diced figs, stirring only until they are evenly distributed throughout the batter. Pour into greased muffin tins. A small ladle works wonderfully for this.

Bake in 400 degree oven for 25-30 minutes or until lightly browned around edges. Take out of oven and place on cooling rack for 15-20 minutes. Then, using a butter knife, gently lift each muffin from its section and rest on its side, still in its section, and let cool completely.

Meanwhile, in medium bowl cream Tofutti Better Than Cream Cheese until smooth. Add remaining ingredients and mix well. Chill until ready to use.

Once muffins are cooled completely top with 1 T of Maple Cream Cheese Frosting

Ener-G Egg Replacer is a powdered egg substitute that can be used in baking, both savory and sweet recipes. Ingredients: potato starch, tapioca starch flour, leavening (calcium lactate [not derived from dairy], calcium carbonate, citric acid), sodium carboxymethylcellulose, methylcellulose

Raw Sugar comes from the first pressing of the sugar cane. It has large crystals and retains some of the molasses flavor, which is a natural byproduct in the processing of white sugar. It can he interchanges in most recipes without drastically altering the integrity of the recipe. It isn’t processed as much as white sugar, so it retains some trace minerals.

Earth Balance Buttery Spread is a Non GMO (genetically modified organism), non-hydrogenated vegan buttery spread that is great in taste and healthier than margarines. It is not considered a margarine.

Earth Balance Natural Shortening is a versatile vegan shortening is ready to be put to work in the world’s tastiest foods: yours. This natural, plant-based choice picks up where other shortenings leave off by providing a zero-dairy alternative that never falls short when it comes to serving up great taste. Lactose free, gluten free, Non GMO and 0 grams Trans Fat.

Other notes

It is best to have all ingredients at room temperature. If liquids are too hot, they will actually start cooking the other ingredients before you bake them.

While cooking racks might seem frivolous, they really do serve a purples. They allow baked goods to cool evenly. I also believe that, particularly for vegan and non-wheat baked goods, they help maintain a lighter more pleasant texture.

A tip for chopping dried figs. Flatten them out and roll them lightly in flour before and after cutting them. This helps the knife from getting gooey and helps keep the fig pieces separate from one another, making it easier to mix evenly to the batter.