Name: Vegan Pumpkin Cream Cheese Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 8 ounces vegan cream cheese (e.g., Toffuti); 1/3 cup powdered sugar; 1/2 teaspoon pure vanilla extract; 15 ounce can pumpkin puree; 1/2 cup canola oil; 1/2 cup soy milk; 1 cup packed brown sugar; 2 cups all purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 teaspoons pumpkin pie spice; 1/4 cup melted vegan butter; 1/3 cup lightly packed brown sugar; 1/3 cup granulated sugar; 3/4 teaspoon ground cinnamon; 1/2 cup all purpose flour

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If you are on the hunt for a treat that perfectly combines cozy fall flavors with a luscious surprise inside, you will absolutely fall in love with this Vegan Pumpkin Cream Cheese Muffins Recipe. These muffins boast a moist, spiced pumpkin exterior that gently hugs a rich, velvety vegan cream cheese filling, all topped off with a crumbly cinnamon streusel that adds the perfect crunch. Whether you’re starting your day, enjoying a midday snack, or impressing friends at a brunch, this recipe delivers warmth, sweetness, and pure comfort in every bite.

Ingredients You’ll Need

A metal muffin tray holds twelve paper liners filled with orange batter, each topped with a generous layer of light tan crumbly topping that looks unevenly spread and rough in texture. The muffin tray rests on a white marbled surface, and stray crumbs are scattered around the cups, adding a touch of messiness. The orange batter contrasts softly with the beige crumb layer on top, creating a warm and inviting appearance. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet essential, each playing a crucial role in crafting the perfect texture, flavor, and color for your muffins. From the creamy vegan cream cheese that forms the delightful filling to the pumpkin puree and aromatic spices that infuse the batter, every component contributes to the magic of this recipe.

8 ounces vegan cream cheese: Use a good quality vegan cream cheese like Toffuti for a smooth, tangy filling.
1/3 cup powdered sugar: Sweetens and lightens the cream cheese filling just right.
1/2 teaspoon pure vanilla extract: Adds warmth and depth to the filling’s flavor.
15-ounce can pumpkin puree: The star of the batter, packed with natural sweetness and moisture.
1/2 cup canola oil: Keeps muffins moist without overpowering the delicate pumpkin flavor.
1/2 cup soy milk: Provides moisture and helps bring the batter together.
1 cup packed brown sugar: Enhances the natural sweetness and adds a caramel undertone.
2 cups all-purpose flour: The base structure for your muffins, creating a tender crumb.
1 tablespoon baking powder: Gives the muffins a lovely rise and fluffy texture.
1/2 teaspoon salt: Balances sweetness and brightens the pumpkin spices.
2 teaspoons pumpkin pie spice: The perfect blend of cinnamon, nutmeg, and cloves to give that unmistakable fall flavor.
1/4 cup melted vegan butter: Essential for the streusel topping’s rich, crumbly texture.
1/3 cup lightly packed brown sugar: Works with the melted butter to create a sweet, crunchy topping.
1/3 cup granulated sugar: Adds extra sweetness and texture to the streusel.
3/4 teaspoon ground cinnamon: Delivers aromatic warmth in the topping.
1/2 cup all-purpose flour: Binds the streusel crumbs together beautifully.

How to Make Vegan Pumpkin Cream Cheese Muffins Recipe

Step 1: Preheat and Prepare

Begin by preheating your oven to 375 degrees Fahrenheit. Lightly grease two muffin pans, or if you prefer using paper liners, spray them well with oil so the muffins release easily once baked. This small preparation step ensures your muffins come out perfectly without sticking or breaking.

Step 2: Make the Cream Cheese Filling

In a medium bowl, combine the vegan cream cheese with powdered sugar and pure vanilla extract. Stir these ingredients until smooth and thoroughly blended. This filling will be the luscious surprise inside each muffin, so it’s important to have it creamy and sweet—not overly dense or too sugary.

Step 3: Mix the Pumpkin Muffin Batter

In a large bowl, whisk together the pumpkin puree, canola oil, soy milk, and brown sugar until everything is perfectly smooth. Add your all-purpose flour, baking powder, salt, and pumpkin pie spice to this mixture, stirring gently with a wooden spoon just until combined. Be careful not to overmix—this keeps your muffins light and tender.

Step 4: Assemble the Muffins

Drop about 2 tablespoons of muffin batter into the bottom of each liner. Use the back of a spoon to create a little well or crater in the center—this is where your cream cheese filling will go. Spoon approximately 2 teaspoons of the cream cheese mixture into the crater. Finally, cover it with more pumpkin batter until the muffin cups are about three-quarters full. This layering gives a beautiful, gooey cream cheese core in every bite.

Step 5: Prepare and Add the Cinnamon Streusel

Combine the melted vegan butter, brown sugar, granulated sugar, cinnamon, and flour in a small bowl. Mix everything until crumbly and evenly combined. Sprinkle this streusel generously over the tops of the muffins to add that irresistible crunchy, cinnamon-sweet finish.

Step 6: Bake to Perfection

Place the muffin pans in your preheated oven and bake for 22 to 25 minutes. You’ll know they’re done when a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean. Let the muffins cool before serving, allowing the cream cheese filling to set just a bit for the ultimate texture contrast.

How to Serve Vegan Pumpkin Cream Cheese Muffins Recipe

The image shows nine muffins arranged closely together on crumpled parchment paper over a wooden surface. Each muffin has two clear layers: a light brown, soft cake base that is smooth and slightly risen, and a crumbly, golden brown streusel topping that looks crunchy and uneven, with larger crumbs scattered on top. The muffins are in white paper liners that have vertical folds running from the bottom to the top edge. The focus is sharp on the front muffins, showing the texture of both cake and crumbs, while the muffins in the background are slightly out of focus. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

These muffins are stunning on their own, but you can take them up a notch with a light dusting of powdered sugar or a drizzle of maple syrup for added sweetness. Freshly chopped pecans or a sprinkle of pumpkin seeds on top before baking also add a lovely crunch and visual appeal.

Side Dishes

Pair these muffins with a hot cup of chai tea or a creamy latte to complement the pumpkin spices. For a more substantial breakfast, serve alongside a fruit salad or a bowl of dairy-free yogurt with granola, which balances the rich cream cheese filling beautifully.

Creative Ways to Present

Offer these muffins at your next brunch by slicing them in half and stacking with a swipe of vegan butter or a smear of cinnamon almond butter. You can also get playful by serving them warm with a scoop of dairy-free vanilla ice cream for an indulgent dessert treat that no one will see coming.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your Vegan Pumpkin Cream Cheese Muffins in an airtight container at room temperature for up to two days. For longer freshness, keep them in the refrigerator where they will stay good for about a week, just be sure to bring to room temperature before enjoying.

Freezing

If you want to prepare these muffins in advance or have extras to save, they freeze beautifully. Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag or container. They’ll stay fresh for up to three months, making them perfect for a ready-made snack or breakfast anytime.

Reheating

Reheat frozen or refrigerated muffins in the microwave for about 20 to 30 seconds or until warmed through. If you like a bit of crispiness, pop them in a toaster oven for a few minutes. This brief warming revives the soft texture and releases the lovely aroma of pumpkin and cinnamon.

FAQs

Can I use a different vegan cream cheese for this recipe?

Absolutely! While Toffuti is recommended for its smooth texture and taste, feel free to use any vegan cream cheese brand you prefer or have on hand. Just make sure it’s soft enough to mix easily and not too tangy, to keep that perfect balance.

Is it necessary to use pumpkin pie spice, or can I make my own?

You can definitely use homemade spice blends! Pumpkin pie spice typically combines cinnamon, nutmeg, ginger, and cloves. Using your own mix allows you to customize the flavors to your liking and can be fresher than store-bought options.

Can I substitute the soy milk with another plant-based milk?

Yes, any plant-based milk such as almond, oat, or coconut milk will work just fine. Just make sure it’s unsweetened to avoid altering the intended sweetness of the muffins.

How do I prevent the muffins from sticking to the paper liners?

Spraying the paper liners lightly with oil before adding the batter is a lifesaver. This simple step helps the muffins release easily and keeps their crumb intact when you remove them from the cups.

Can I make these muffins gluten-free?

To make this recipe gluten-free, swap the all-purpose flour for a gluten-free flour blend that measures cup-for-cup. Make sure your baking powder is gluten-free as well. The texture may be slightly different but still delicious!

Final Thoughts

This Vegan Pumpkin Cream Cheese Muffins Recipe is a delightful way to bring the essence of fall into your kitchen in a cozy and indulgent manner. It’s simple enough for beginners yet impressive enough to share with loved ones. Once you try these moist, creamy-filled, spiced muffins topped with cinnamon streusel, they are sure to become a staple in your baking repertoire for years to come. So go ahead, bake a batch and savor every heavenly bite!