Vegan Pumpkin Muffins With (Ahem!) Cream Cheese Frosting

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Umami Girl


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2 cups all-purpose flour

1 1/2 cups whole wheat flour

2 cups gently packed light brown sugar

1/3 cup granulated sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1/2 teaspoon ground cloves

1 15-ounce can pumpkin puree (or just under two cups thick puree from a fresh pumpkin)

1 cup organic sunflower oil (or other neutral vegetable oil)

1/3 cup maple syrup

1/3 cup water

1 cup chopped walnuts, optional (I omitted these due to a nut allergy in our Halloween crowd)

5 tablespoons butter, at room temperature

8 ounces cream cheese

2 teaspoons vanilla extract

1 1/2 cups confectioners’ sugar, sifted (or more to taste — I like it tangier and less sweet than the way it typically tastes)

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