I’ve been wanting to bake Black Bottom Muffins for a long time, but haven’t found quite the right mix of ingredients to make the vegan cream cheese filling taste right or have the correct consistency. I read an article recently about a vegan bakery in Portland and it included a recipe for their Pumpkin Bottom Muffins…I decided to try it, and the filling worked really well! It was a bit lemony, but was actually quite nice (and I can see how the lemon would compliment the pumpkin cake quite well in their version). True to tradition, these “muffins” are more like cupcakes, but for someone like me with a sweet-tooth, I think they could still be eaten for breakfast…
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