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Vegan Pumpkin Cream Cheese Muffins

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Starbucks is taking their sweet time releasing plant-based options, so let’s make our own Vegan Pumpkin Cream Cheese Muffins!

To be honest, when I used to work near a Starbucks (or 2 or 3) I would usually just get a latte and one of their McMuffin style sandwiches. I do prefer savory over sweet for breakfast. However, I do like donuts, and this Vegan Cream Cheese Muffin is just as indulgent as a donut, but not nearly as greasy!

And these are super easy to make too! I mean, heck, I’m not much of a baker and I can handle it! It’s literally just mixing a few things together and baking them.

Oh, and this recipe also appears in my Cookbook Vegan Fast Food!

Why you’ll love vegan pumpkin cream cheese muffins!

These Vegan Pumpkin Cream Cheese Muffins are perfect for the Fall, but really any time of year! Even if you just made the pumpkin muffins without the cream cheese they are good, but the cream cheese filling really takes these over the edge so don’t skip it!

You can totally make these and have one (or two) for breakfast every morning of the week! Just store them in the fridge in an airtight container for about 4 days. I would say 5 but me and my wife eat these within 2 – 3 days and they are still good.

Ingredients for vegan pumpkin cream cheese muffins

  • Pumpkin Puree – make sure you get the puree and not the pie filling.
  • Vegan Butter – melted of course.
  • Flax Egg – instead of a chicken egg. These are a staple of vegan baking.
  • Dry Ingredients – standard stuff like flour, baking powder and soda, and sugar.
  • Vegan Cream Cheese – I recommend using vegan cream cheese that isn’t coconut based. More info on that below!

how to make vegan pumpkin cream cheese muffins

These are super simple to whip up. We just need to combine our dry ingredients.

Then we’ll get our wet ingredients together. This is just a can of pumpkin puree, melted vegan butter, and a flax egg.

Then we need to just fold our wet ingredients into our dry mixture until we don’t see any flour.

Next we’ll quickly make our cream cheese filling.

Then we’ll line a muffin tin and fill each one up with our pumpkin muffin batter.

After that we’ll fill each one up with the cream cheese filling. You can use a piping bag, or ideally get a filling injector! If you can’t get your hands on either of these, you can also just add a dollop of cream cheese on top of each muffin.

Then sprinkle some chopped nuts or pumpkin seeds.

Then we’ll bake them for about 15 – 20 minutes.

Once they are cool enough to touch, remove them from the muffin pan and let them cool on a wire rack.

What’s the best vegan cream cheese for these muffins?

I’ve testing out a few vegan cream cheeses and a couple of sugars and I’ve found that coconut based cream cheeses are not ideal. They will totally work, but the filling will be a bit goopier. It won’t firm up once it cools.

I tried using powdered sugar with a coconut based cream cheese to see if it would get firmer, and that didn’t really help. So something like Kite Hill or Tofutti would be an ideal candidate.

If you can only get or make Vegan Cream Cheese with coconut, these will still be good, so don’t fret!

tips for making vegan pumpkin cream cheese muffins

  • Use Pumpkin Puree, not Pumpkin Pie Filling!
  • Try to avoid coconut based cream cheeses if possible.
  • Pipe or inject the cream cheese filling into the center (you can always just do a dollop too!)
  • Bake until a toothpick comes out of the muffin relatively clean.
  • Let them rest on a wire rack to cool so they don’t get soggy.

Storage notes

Store in the fridge, in an airtight container for 3-4 days.

Related recipes you’ll dig!

Recommendations for Kitchen Gear, Spices & Pantry Items, Camera Gear, check out my Amazon Storefront!

Yield: 12 Muffins

Vegan Pumpkin Cream Cheese Muffins

Vegan Pumpkin Cream Cheese Muffins

Ingredients

Wet Ingredients

  • 2 Tbsp ground flax + 6 Tbsp water
  • 1 (15 oz.) can pumpkin puree
  • 1/2 cup vegan butter (melted)

Dry Ingredients

  • 2 cups (240g) all purpose flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp pumpkin pie spice

Cream Cheese Filling

  • 8 oz. softened Vegan Cream Cheese*
  • 1/3 cup sugar
  • 1 tsp vanilla extract

Topping

  • 1/3 cup dry roasted nuts or pumpkin seeds

Instructions

  1. Preheat oven to 375 F / 190 C

Cream Cheese Filling

  1. Make sure the cream cheese is softened. You can leave it at room temperature for 30 minutes or so. Or you can microwave it in 10 second intervals until it's soft enough to blend.
  2. Add the cream cheese, sugar and vanilla to a bowl and mix with a hand mixer. You can try to whisk by hand but it might take a while, so a hand mixer is highly recommended. Mix until smooth and creamy!
  3. Add the cream cheese filling to a tipped piping bag or even better, a filling injector!

Muffin Batter

  1. Combine the ground flax and water in a small bowl and let it sit for 5 minutes or so to thicken.
  2. While the flax egg thickens, combine all the dry ingredients in a bowl.
  3. Add the pumpkin puree and melted vegan butter to another bowl. Once the flax egg has thickened add it to the pumpkin and butter and whisk to combine.
  4. Gently fold the wet batter into the dry ingredients until no dry flour can be seen (make sure you don't overmix either!)
  5. Line a muffin pan with muffin liners and give them all a quick spritz of cooking spray. Fill each muffin liner up with the batter.
  6. Next, inject about 2 Tbsp worth of the cream cheese filling into the center of each muffin.
  7. Top each muffin with a bit of chopped dry roasted nuts or pumpkin seeds.
  8. Bake in a preheated oven set to 375 F / 190 C for 15 - 20 minutes, or until a toothpick comes out relatively clean. A few little bits of muffin will be okay. We don't want to dry these out!
  9. Let the muffins rest in the pan until they are cool enough to handle (after about 3 - 5 minutes or so) and remove them, and let them cool on a wire rack. This will prevent them from getting soggy.
  10. ENJOY!

Notes

*I recommend using a vegan cream cheese that isn't made with coconut (something like Kite Hill or Tofutti) but if you can't avoid that, don't sweat it! The muffins will still be good!

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7 Comments

  1. Made these muffins for me and my non vegan 15 year old and we are in love. Easy to make and quick to put together. Keep it coming

  2. These muffins were the best and very easy to make! I think they are better than Starbucks muffins highly recommend them.

  3. So yummy and cozy! I love making muffins for a quick breakfast for myself and my husband and these are perfect. I skipped the cream cheese because my husband isn’t a fan but I realllyyy would’ve liked to have tried it that way! Maybe next time I’ll make a half batch of the filling and so half. Either way there’s were quick, easy and delicious. I have so many of your recipes saved (I’ve already made several, the chipotle burritos are my husbands absolute fav recipe ever) and I can’t wait to try more!!

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