Description
Delight in these vegan pumpkin cream cheese muffins featuring a luscious vegan cream cheese filling and a sweet cinnamon streusel topping. Perfect for a cozy fall breakfast or an indulgent snack, these moist pumpkin spice muffins blend warm spices with creamy goodness for an irresistible treat.
Ingredients
Cream Cheese Filling
- 8 ounces vegan cream cheese (e.g., Toffuti)
- 1/3 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
Pumpkin Muffins
- 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
Streusel Topping
- 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
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and lightly grease two muffin pans, or prepare one pan at a time. If using paper liners, lightly spray the cups with oil to prevent sticking.
- Make the cream cheese filling: In a medium bowl, mix together the vegan cream cheese, powdered sugar, and vanilla extract until smooth and well combined. Set aside.
- Make the muffins: In a large bowl, whisk together the pumpkin puree, canola oil, soy milk, and brown sugar until smooth. Add the all-purpose flour, baking powder, salt, and pumpkin pie spice to the wet mixture and stir gently with a wooden spoon until just combined.
- Add to muffin pan: Spoon about 2 tablespoons of muffin batter into the bottom of each muffin liner. Using a spoon, create a small crater in the center of the batter. Drop approximately 2 teaspoons of the cream cheese filling into each crater, then top with more pumpkin batter until the muffin cup is about 3/4 full.
- Prepare streusel topping: In a small bowl, combine melted vegan butter, both sugars, ground cinnamon, and flour. Mix with a fork until crumbly and sprinkle generously on top of each muffin.
- Bake: Bake the muffins for 22-25 minutes or until a toothpick inserted into the muffin (not the filling) comes out clean. Allow the muffins to cool before serving. Enjoy your delicious vegan pumpkin cream cheese muffins!
Notes
- Using vegan cream cheese such as Toffuti ensures the recipe stays fully plant-based.
- Lightly spraying paper liners prevents sticking and helps muffins release easily.
- Measure flour carefully to avoid dense muffins—use spoon and level method.
- Do not overmix batter; a few lumps are fine for tender muffins.
- Make sure to not insert toothpick into the cream cheese filling when testing for doneness.
- Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Freeze baked muffins for longer storage and thaw at room temperature before eating.
