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Vegan Pumpkin Cream Cheese Muffins. Easy One Bowl Pumpkin Spice muffins with vegan cream cheese filled in them. Warm spices, full of pumpkin, all whole grain Spelt flour. Garnish with pumpkin seeds or chocolate chips. Make with or without cream cheese. Vegan Breakfast Recipe Makes 12 regular size muffins.
Pumpkin season = warm spices, loads of pumpkin and moist deep colored muffins! Make these easy Spiced Pumpkin muffins. Add a dollop of vegan cream cheese in the middle or not.
These are lightly sweet, wholly spiced, whole grain Spelt flour, with loads of pumpkin puree. Dress with pumpkin seeds or chocolate chips. These muffins are super easy and use only One bowl! Whisk up the dry ingredients in a bowl. Add the wet and mix well. Scoop into muffin liners, bake and done! Try these Pumpkin Spice Muffins with or without the vegan cream cheese. You can bake these into a loaf as well. Bake the pumpkin spice bread for 50 minutes or longer until a toothpick comes out clean
More fall recipes from the blog
- Pumpkin Spice Caramel Latte with pumpkin caramel
- Gluten-free Yeast-free Pumpkin cinnamon Rolls
- Pumpkin Chocolate Cake and Cake mix
- Pumpkin Layer Brownies
Reading for the day. This article on The Guardian about how Industrialized agriculture is the ethical crime in history.
Excerpt- “The world contains 40,000 lions but, 500,000 elephants, by way of contrast, there are around 1 Billion domesticated pigs; and 1.5 Billion domesticated cows; and 20 Billion chickens.
This is why the fate of farm animals is not an ethical side issue. It concerns the majority of Earth’s large creatures: tens of billions of sentient beings, each with a complex world of sensations and emotions, but which live and die on an industrial production line.”
Steps:
Make the pumpkin batter. Fill the muffin lines half way. Then add a tsp or so of vegan cream cheese. Add more batter and even it out. Sprinkle pumpkin seeds or chocolate chips.
Bake, check with toothpick for doneness. Cool for a few minutes. Serve. Adapted from The PPk’s pumpkin muffins.
One Bowl Vegan Pumpkin Cream Cheese Muffins
Ingredients
- 1 3/4 cups spelt flour, or a mix of spelt and all purpose, or 1 3/4 cup plus 2 tbsp all purpose flour
- 1/2 cup powdered sugar, Use 2 tbsp more for sweeter
- 1/4 cup coconut sugar , or brown sugar other sugar of choice
- 2 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 teaspoon salt
- 2 to 3 tsp pumpkin pie spice, 11/2 tsp cinnamon, 1/2 tsp ginger, 1/4 to 1/3 tsp nutmeg, 1/8 tsp cloves
Wet
- 1 cup pureed pumpkin, not pumpkin pie mix
- 1/2 cup non dairy milk
- 1/4 cup oil
- 1 tablespoons molasses, add 2 tbsp for stronger flavor
- 1 tsp lemon juice
For filling
- 1/2 cup cream cheese, softened (I used tofutti)
- 1 Tablespoon sugar
- pumpkin seeds or chopped pecans or vegan mini chocolate chips to top , optional
Instructions
- Preheat the oven to 400 degrees F / 200ºc. Take the cream cheese from the fridge, Mix the sugar into the cream cheese, mix until smooth.
- in a bowl, whisk the dry ingredients until well combined.
- Add the rest of the wet ingredients and mix well. it will take a minute or 2 for the pumpkin puree to combine well. There should be no streaks of pumpkin. Add a tbsp more non dairy milk if needed.
- Fill the muffin tins to about half.
- Add a 1-2 tsp or more cream cheese in the middle and fill the rest to about 3/4 full. * You can add a Tbsp of sugar plus a pinch of cinnamon to the cream cheese before filling if you want it to be sweet.
- Even it out. sprinkle pumpkin seeds or pecans or chocolate chips or other topping of choice. I like pecans and a sprinkle of cinnamon and sugar.
- Bake at 400 degrees F / 200ºc for 15 minutes, reduce temperature to 350 and continue to bake for 6 to 7 minutes. or until a toothpick test comes out clean.
- Cool for a few minutes before removing from the muffin pan. then cool completely on a cooling rack before storing. Store on the counter if consuming within a few hours. Refrigerate for upto a 4 days.
Notes
For variation: add cranberries or chocolate chips to the batter.
To make without the filling, fill the muffin cups to about 3/4 and bake. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am trying to eat healthier. I have not eaten meat in over 2 yrs. I was eating raw for a while, but the cold weather you want something hot. My question is about the powder sugar, what one do you use ? Is there a vegan powdered sugar or do you make it?
I am loving your recipes and can’t wait to make this one.
I use sugar in the raw. Its granulated unrefined sugar. I blend it to a powder when i need it. There are some brands that offer vegan powdered sugar, brown sugar etc like wholesome sweeteners, imperial. See a list here, https://www.ordinaryvegan.net/vegansugar/
This recipe is yummy. I used regular all-purpose flour and maple syrup instead of molasses (because I didn’t have any). The mistake I made was using Daiya cream cheese. That stuff is crap. I will only buy Tofutti from now on.
yay for the muffins. i hope you could scoop daiya out and still enjoy the muffins. some of the cream cheeses, cheeses etc are just weird 🙂 try them before using for baking. Tofutti doesnt work out well in my cream cheese pound cake, but it works well in these muffins since it is not mixed into the batter.
Can I make this as a pumpkin bread instead of muffins.
Yes you can bake it into a loaf. Bake for 45 to 55 minutes depending on your loaf pan. Check with toothpick close to the center to check if its baked.
Hi Richa!
I love what you are doing and your blog!! These Pumpkin Muffins look amazing!
These muffins were outstanding! I made them with quinoa flour instead of regular flour, and with and out 1 1/4 cups mini chocolate chips. I am not vegan so I was ok adding 1 egg and used 2% dairy milk.. I am always looking for good gluten-free recipes, and these were delicious for Fall. Loved them! Thank you!
Pumpkin cream cheese muffins that are vegan??? Wow, this looks so good!
Hi Richa,
I love what you are doing and your blog!! These pumpkin muffins look amazing!! 🙂
thanks!