ruby red Port
fresh ginger, grated
apple cider vinegar
Preheat the oven to 350°F
In a bowl, combine the canned pumpkin, sugar, ruby red Port, and spices and mix well with a whisk or wooden spoon.
Add in Miyoko’s Cultured European Style Vegan Butter and almond milk and mix well.
In a separate bowl, sift together the AP flour, baking powder, and sea salt. Use a wire whisk to beat in the flour, and mix well for 60s or more until no lumps appear. Finally, whisk in the apple cider vinegar.
Line muffin tins with paper liners of choice. Using an ice scream scooper, fill 18 liners almost to the top.
Bake until lightly browned and the top is springy to the touch (25 minutes).
Miyoko’s Classically Plain Cream Cheese
European Style Cultured Vegan Butter room temperature
Place all ingredients in a stand mixer and whip until light, creamy, and fluffy.