Vegan Pumpkin Cream Cheese Muffins

Easy Vegan Pumpkin Cream Cheese Muffins (With Streusel Topping!) [+VIDEO]

Pumpkin season is upon us my friends, and I’m actually not too mad about it. The weather has been amazing these past few weeks- not too hot and not too cold. Plus I’m loving all of the seasonal findings in the grocery stores these days.

*Cues the pumpkin puree* There are so many things to do with pumpkin puree, but if there’s one thing you’ve GOT to do, you have GOT to make these Vegan Pumpkin Cream Cheese Muffins!

Vegan Cream Cheese Pumpkin Muffins

Ingredients You’ll Need to Make Vegan Pumpkin Cream Cheese Muffins

I love this Vegan Pumpkin Cream Cheese Muffin recipe because the ingredients aren’t terribly out of the ordinary. Most of the items that you see below are ones that you likely already have in your kitchen, with the exception of maybe two or three. In total, you just need 9 ingredients!

Vegan Cream Cheese Pumpkin Muffins

How to Make Vegan Pumpkin Cream Cheese Muffins

Making these Vegan Pumpkin Cream Cheese Muffins can be broken up into three simple steps. First, you’ll start by making the batter for the muffins. In a large bowl combine all of your dry ingredients- the flour, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice mix. Whisk everything together to combine.

Now that your dry ingredients have been mixed, add in your wet ingredients- the pumpkin puree, melted vegan butter and unsweetened almond milk (can also sub for another plant milk if needed). Use a whisk to combine all of these items together until you’ve got a batter that’s mostly smooth. Set aside.

The second component of this Vegan Pumpkin Cream Cheese Muffins recipe is the cream cheese filling (my favorite part!). To make the filling simply mix together the plain vegan cream cheese, brown sugar and vanilla extract. This can easily be done with a spoon.

As a note, all vegan cream cheese is not created equal! For this recipe, I used Kite Hill. It bakes just like traditional cream cheese and results in the perfect consistency and finished product.

Vegan Cream Cheese Pumpkin Muffins

In my experimenting, I also tried Violife. While I love Violife cheese, the cream cheese didn’t come out well for me. It was a runny mess! So if at all possible, try and stick with Kite Hill for the best results.

This is not to say that other brands will not work, but I’ve only tried these two. After my success with Kite Hill, I didn’t feel the need to try any others. If it ain’t broke, don’t fix it right?!

Once you’ve mixed the three components for the vegan cream cheese filling, set it aside and prepare to make the final component for the Vegan Pumpkin Cream Cheese Muffins: the crumb topping.

Vegan Cream Cheese Pumpkin Muffins

To make the crumb topping for these Vegan Pumpkin Cream Cheese Muffins, you’ll just need a few ingredients that you’ve already used to make the muffin batter- flour, vegan butter, pumpkin pie spice mix and brown sugar.

It’s worth mentioning that your vegan butter shouldn’t be rock hard, but shouldn’t be too soft and mushy either. As long as you’re able to press your finger into the butter without much effort, it should be fine. In this case, you’d rather have the butter be too hard than too soft.

There are two different ways you can make the crumb topping: either in a high-speed blender/food processor or by fork. Either way is pretty easy.

If you want to use a high-speed blender or food processor, simply add all of the ingredients to the container and pulse until crumbly. Note that you may also need to use a spoon to scrape down the sides occasionally.

Vegan Cream Cheese Pumpkin Muffins

If you would rather use a fork, combine all of the dry ingredients together in a medium bowl, then add in your vegan butter that has been cut into pats (aka 1 tablespoon pieces). To work in the vegan butter, use the back of a fork to repeatedly press it into the dry ingredients. Do this until it results in a crumbly mixture.

Now that all three of your components for the Vegan Pumpkin Cream Cheese Muffins have been made, grab your muffin pan and line it with baking cups. Disperse the muffin batter evenly amongst each cup in the pan (about 1/4 cup each), then follow up with about 1 tablespoon of the vegan cream cheese filling over top.

Vegan Cream Cheese Pumpkin Muffins

Lastly, add a generous amount of crumb topping to each. It may feel excessive, but it’s supposed to. The muffins will bake up and spread. You want to make sure there’s enough of this crumby goodness to go around so be generous!

Once the crumb topping has been added, pop those babies in your preheated oven for about 24 minutes. Once they’re done allow them to cool for about 10-15 minutes, then enjoy!

Vegan Cream Cheese Pumpkin Muffins

What’s the Best Vegan Cream Cheese to Use?

While testing this Vegan Pumpkin Cream Cheese Muffins recipe I only tried two brands: Violife and Kite Hill. Of the two, Kite Hill performed the best. This is not to say that another brand would not work, but if you’ve got the option go ahead and pick up a container of Kite Hill. It’s a sure thing!

I know you’ll love these Easy Vegan Pumpkin Cream Cheese Muffins! They’re easy to make, require just nine ingredients and they’re the perfect fall treat that you’ll want to enjoy all year-round! Give this recipe a try and let me know what you think in the comments below!

Other Muffin Recipes You’ll Enjoy:

Other Pumpkin Recipes You’ll Love!

Tools You Might Need:

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5 from 4 votes

Easy Vegan Pumpkin Cream Cheese Muffins (With Streusel Topping!) [+VIDEO]

Perfectly soft, delicious vegan pumpkin cream cheese muffins topped with a lightly crunchy streusel made with just 9 ingredients! A fall treat the entire family will love!
Course Breakfast, Snack
Cuisine American
Keyword Cream Cheese, muffins, Pumpkin
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings 12 muffins

Ingredients

Muffin Ingredients

Vegan Cream Cheese Filling

Crumb Topping

Instructions

  • Preheat oven to 350°
  • Add the dry muffin ingredients to a large mixing bowl and whisk them together.
    1¾ cups All- Purpose Flour, 1 cup Organic Brown Sugar, ½ tsp Baking Soda, 1 tsp Baking Powder, ½ tsp Salt, 1½ tsp Pumpkin Pie Spice Mix
  • Add the pumpkin puree, melted vegan butter and unsweetened almond milk to the same bowl. Whisk to combine until batter is mostly smooth. Set aside.
    1 cup Pumpkin Puree, ½ cup Vegan Butter, ⅓ cup Unsweetened Almond Milk

Vegan Cream Cheese Filling

  • In a small bowl, mix together the vegan cream cheese filling ingredients. Set aside.
    8oz. Plain Vegan Cream Cheese, 4 tbsp Organic Brown Sugar, 1 tsp Vanilla Extract

Crumb Topping

  • Option 1: Add all of the crumb topping ingredients to a high-speed blender or food processor and pulse until crumbly.
    ¾ cup All- Purpose Flour, ⅓ cup Vegan Butter, ⅓ cup Organic Brown Sugar, 1 tsp Pumpkin Pie Spice Mix
  • Option 2: In a medium-sized bowl combine all of the dry ingredients for the crumb topping.
  • Add in the vegan butter pieces and work into the dry ingredients by pressing the mixture together with the back of a fork until it appears crumbly.

Assembly

  • Disperse the batter evenly among a standard sized muffin pan lined with baking cups (if not using baking cups, spray generously with neutral cooking oil or vegan butter).
  • Next, layer the muffin batter with the vegan cream cheese mixture. Use a toothpick to swirl the muffin batter and vegan cream cheese mixture together if desired.
  • Finally, top off the batter and cream cheese mixture with the crumb topping, adding a generous amount.
  • Transfer to the oven and bake for 24 minutes.
  • Once the muffins have finished baking remove from the oven and allow to cool for 10-15 minutes. Enjoy!

Video

6 Comments

  1. 5 stars
    Desiree posted in an Instagram story that she also tried this as pumpkin bread instead of muffins, so I gave that a try. It was super easy to make and was so, so delicious! I only used 2/3 cup brown sugar in the batter because I didn’t want it to be *too* decadent, and it came out perfectly. Baked for probably 35-40 minutes. (I set the timer for 20 to check on it, and then kept adding a few minutes until it seemed good, so I’m not exactly sure.) I brought it to work and my coworkers all raved about it. Definitely adding this to the regular rotation!

  2. 5 stars
    This recipe was so easy! The muffins were delicious and the streusel took it next level. I ran out of flour for the crumb topping but I just subbed for almond flour and it still turned out. Definitely will be making these muffins again!

  3. 5 stars
    Girl!!! You have done it again!!! Throw my diet out of the window!! My batter could have made more than 12 muffins. I used Tofutti instead of Kite Hill and these are delicious!!! Thank you Lady!!!

  4. Angela Seda

    5 stars
    I made them and they came out perfect!! Everyone loved them👍🏼❤️

  5. Can I make 24 mini muffins instead

    • Hi Millie, yes. You can make mini muffins, but the baking time will need to be reduced as minis will bake much faster than a full-size version. I would bake for 10-12 minutes, then check on them in 3 minute increments if they need to bake longer.

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