In a bowl, combine Tofutti cream cheese, powdered sugar, vanilla, and maple syrup.
Whip with a fork until well combined.
Preheat oven to 350 and grease a muffin tin.
In a large mixing bowl combine flour, salt, baking soda, and pumpkin pie spice.
In a small bowl prepare Eggcitables egg (or flax egg).
In a separate bowl combine pumpkin puree, apple sauce, coconut sugar, vanilla, and Eggictable egg.
Combine dry flour mixture and wet pumpkin mixture.
Pour pumpkin batter into muffin tins, about 3/4 full. Leave enough space for cream cheese.
Dollop cream cheese onto muffins, cover with more batter or swirl on top.
Optional: Top muffins with turbinado sugar.
I used Tofutti Cream Cheese for the maple cream cheese swirl in this recipe. I love Tofutti cream cheese because it’s so neutral! Use your favorite vegan cream cheese!
The cream cheese topping is totally optional, but I highly recommend it since it’s a nice sweet contrast!
I used Eggcitables egg replacer! It’s the best egg sub out there, it works so well for baking! Feel free to use your favorite egg sub.
I had a bit of batter leftover so I made it into a few mini pumpkin donuts. I topped them with the leftover maple cream cheese!
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