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Vegan Pumpkin Cream Cheese Muffins Recipe

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3.8 from 9 reviews

These vegan pumpkin cream cheese muffins combine the warm, cozy flavors of spiced pumpkin with a luscious sweet and tangy vegan cream cheese filling, resulting in moist, flavorful treats perfect for dessert or a special snack.

Ingredients

Pumpkin Muffins

  • 2 cups all purpose flour (240g)
  • 1 tablespoon baking powder (14g)
  • 1/2 teaspoon baking soda (3g)
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon sea salt
  • 1 cup sugar (200g, brown sugar, cane sugar, coconut sugar, or any granulated sugar)
  • 1 cup pumpkin puree (244g, not pumpkin pie filling)
  • 1/3 cup oil (66g, any oil, preferably olive oil)
  • 1/2 cup nondairy milk + 2 tablespoons (150ml, any vegan milk)
  • 2 teaspoons vanilla extract
  • 2 tablespoons pumpkin seeds or oats for topping

Cream Cheese Filling

  • 8 oz vegan cream cheese, room temperature
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat and prepare muffin pan: Preheat your oven to 425°F (220°C). Grease a muffin pan using a non-stick flour spray or vegan butter, or line the pan with muffin liners for easy removal.
  2. Mix wet ingredients: In a mixing bowl, combine the sugar, pumpkin puree, and oil. Mix on medium speed for 2-3 minutes until smooth. Add the nondairy milk and vanilla extract, mixing for another minute until fully incorporated. Scrape down the bowl sides as needed.
  3. Add dry ingredients: Into the wet mixture, add sea salt, pumpkin pie spice, and cinnamon. Sift in the flour, baking powder, and baking soda to avoid clumps. Mix slowly on low speed then increase to medium for about 2 minutes until the batter is smooth. Scrape sides as necessary.
  4. Scoop batter into muffin cups: Divide the muffin batter evenly into 10 cups using a large cookie scoop or a 1/3 cup measuring cup.
  5. Prepare cream cheese filling: In a separate bowl, beat the vegan cream cheese, powdered sugar, and vanilla extract on medium speed until smooth and fluffy, about 2 minutes.
  6. Fill muffins with cream cheese: Transfer the cream cheese filling to a piping bag with a ⅓ inch wide tip. Insert the tip into the center of each muffin and gently squeeze about 1.5 tablespoons to fill. Slowly pull the bag out to create a swirl or dollop on top as desired. Use any leftover filling to evenly fill the muffins further.
  7. Add toppings: Mix 1 tablespoon oats with 1 tablespoon pumpkin seeds (or 2 tablespoons of either alone) and sprinkle them on top of each muffin, gently pressing into the batter around the cream cheese filling.
  8. Place water in empty muffin cups: Fill the empty cups of the muffin pan with water to ensure even baking and proper rising of the muffins.
  9. Bake the muffins: Bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (180°C) and bake for an additional 15 minutes or until a toothpick inserted into a muffin comes out clean.
  10. Cool muffins: Remove from oven and cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Cooling fully ensures the best texture and flavor.

Notes

  • For vegan cream cheese, Kite Hill brand works best; avoid Miyoko’s as it can become grainy.
  • Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
  • Freeze cooled muffins for up to 3 months in freezer-safe bags or containers. Thaw overnight in the refrigerator or warm gently in the microwave before serving.

Find it online: https://lauracooks.com/vegan-pumpkin-cream-cheese-muffins-recipe/