A moist vegan pumpkin muffin packed with seasonal spices and perfected with a swirl of cream cheese!
We are officially in the season of outwardly expressing our thankfulness. This year I am thankful for the the blessings I’ve received through the strong storms I’ve weathered over the years. Every one of them has brought me to my knees, praying for God’s will while fighting the very strong urge to take control. Every time I’ve gotten back on my feet it’s because of God’s outstretched loving arms helping me back up!
It’s my prayer that I can encourage you to believe that there is hope beyond the situations you or your loved ones find yourselves in. No one has to fight the battles we face alone. There are blessings in our battles if you let God work it all out for you!
Ingredients for Vegan Pumpkin Cream Cheese Muffins
- Flour
- Baking Soda
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Nutmeg
- Salt
- Pumpkin Puree
- White Sugar
- Brown Sugar
- Apple Sauce
- Oil
- Vanilla Extract
- Vegan Cream Cheese
How to Make Vegan Pumpkin Cream Cheese Muffins
- Preheat oven to 350 degrees. Line muffin pan with muffin liners; spray with non-stick spray.
- In a small bowl, mix together the dry ingredients: 1 3/4 cup flour, 1 1/2 tsp baking soda, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp cloves, 1/4 tsp nutmeg, and 1/2 tsp salt.
- In a large bowl, mix together 1 can of pumpkin puree with 1 cup sugar and 1/2 cup brown sugar, mixing to combine. Add 1/2 cup apple sauce, 1/2 cup oil, and 2 tsp vanilla extract. Stir until smooth.
- Fold dry ingredients into the wet ingredients.
- In a separate bowl combine 8 oz vegan cream cheese, 1/4 cup sugar, and 1 tsp vanilla extract. Blend until smooth.
- Fill muffin cups. Top with cream cheese mixture in the center. You can swirl into the batter with a toothpick, or put a dollop in the center like pictured.
- Bake for 20 minutes. (If you are making jumbo muffins like pictured, they will require an additional 5-8 minutes.)
- Remove from oven and allow muffins to cool for 10 minutes before transferring to a cooling rack to cool completely.
Tips for Making Pumpkin Cream Cheese Muffins
- Make sure you spray the muffin liners first before you drop the batter in. It makes it super easy to peel off!
- If you are making jumbo muffins like pictured, they will require an additional 5-8 minutes.
- If you want to put a dollop of cream cheese on the batter in the center of the muffin instead of swirling with a toothpick, then put the cream cheese mixture into a Ziplock bag and cut the corner off. Squeeze out of the cut corner. You’ll also want to make the batter is flat so the cream cheese mixture stays in the center while baking. You can easily do this by slightly raising the muffin pan above the countertop and dropping it several times. This will help the batter settle.
- You can substitute the oil for coconut oil as a healthier option.
- And, if you don’t follow a vegan or dairy-free diet, you can easily swap out the vegan cream cheese for regular cream cheese!
I am thankful for the the blessings I’ve received through the strong storms I’ve weathered over the years. Every one of them has brought me to my knees, praying for God’s will while fighting the very strong urge to take control. Every time I’ve gotten back on my feet it’s because of God’s outstretched loving arms helping me back up!
For More Muffin Recipes, Check Out:
- Zucchini Cream Cheese Muffins
- Vegan Banana Chocolate Chip Muffins with Peanut Butter
- Vegan Blueberry Muffins
- Chocolate Zucchini Donut Muffins
For More Fall Recipes, Check Out:
- Apple Fritter Cinnamon Roll Bake
- Fresh Southern Peach Cobbler
- Easy Blueberry Oatmeal Crumble Bars
- Apple Pie Overnight Oats
Vegan Pumpkin Cream Cheese Muffins
Vegan Pumpkin Cream Cheese Muffins, a moist vegan pumpkin muffin packed with seasonal spices and perfected with a swirl of cream cheese!
Ingredients
Pumpkin Muffins
- 1 3/4 cup Flour
- 1 1/2 tsp Baking Soda
- 1 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Cloves
- 1/4 tsp Nutmeg
- 1/2 tsp Salt
- 1 can Pumpkin Puree
- 1 cup Sugar
- 1/2 cup Brown Sugar
- 1/2 cup Apple Sauce
- 1/2 cup Oil
- 2 tsp Vanilla Extract
Cream Cheese Swirl
- 8 oz Vegan Cream Cheese
- 1/4 cup Sugar
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 350 degrees. Line muffin pan with muffin liners; spray with non-stick spray.
- In a small bowl, mix together the dry ingredients: flour, baking soda, spices, and salt.
- In a large bowl, mix together pumpkin puree with both sugars, mixing to combine. Add apple sauce, oil, and vanilla extract and stir until smooth.
- Fold dry ingredients into the wet ingredients.
- In a separate bowl combine cream cheese, sugar, and vanilla extract. Stir until smooth.
- Fill muffin cups. Top with cream cheese mixture in the center. You can swirl into the batter with a toothpick, or put a dollop in the center like pictured.
- Bake for 20 minutes. (If you are making jumbo muffins like pictured, they will require an additional 5-8 minutes.)
- Remove from oven and allow muffins to cool for 10 minutes before transferring to a cooling rack to cool completely.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 224Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 183mgCarbohydrates: 32gFiber: 1gSugar: 21gProtein: 2g
