pumpkin muffins with vegan maple cream cheese on plate

Vegan Pumpkin Muffins with Maple Cream Cheese

Chewy, soft pumpkin muffins, topped with a sweet maple cream cheese swirl. The perfect healthy and oil free muffin recipe for a delicious fall-inspired breakfast, snack, or dessert! These vegan pumpkin muffins are made with lots of pumpkin puree, spice, and applesauce for a healthy twist!
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Yields1 Serving
Prep Time15 mins
Cook Time26 mins
Total Time41 mins


Maple Cream Cheese
  cup Tofutti Cream Cheese
 ¼ cup Powdered Sugar
 ½ tsp Vanilla Extract
 2 tbsp Maple Syrup
Pumpkin Muffins
 1 ¾ cups Flour
 1 tsp Salt
 2 tsp Baking Soda
 1 ½ tbsp Pumpkin Pie Spice
 ½ cup Coconut Sugar
 1 cup Applesauce
 2 cups Pumpkin Puree
 1 Eggcitables Eggor flax egg
 2 tsp Vanilla Extract


Maple Cream Cheese

In a bowl, combine Tofutti cream cheese, powdered sugar, vanilla, and maple syrup.


Whip with a fork until well combined.

Pumpkin Muffins

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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