Vegan Pumpkin Muffins With Maple Cream Cheese
vegan pumpkin cream cheese muffins up close pile

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!

Before You Begin

  • 1 serving
  • Prep: 15 mins
  • Cook: 26 mins
  • Total: 41 mins
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Ingredients

Maple Cream Cheese

  • ⅔ 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 Egg (or flax egg)
  • 2 tsp Vanilla Extract

Instructions

Maple Cream Cheese

  1. In a bowl, combine Tofutti cream cheese, powdered sugar, vanilla, and maple syrup.
  2. Whip with a fork until well combined.

Pumpkin Muffins

  1. Preheat oven to 350 and grease a muffin tin.
  2. In a large mixing bowl combine flour, salt, baking soda, and pumpkin pie spice.
  3. In a small bowl prepare Eggcitables egg (or flax egg).
  4. In a separate bowl combine pumpkin puree, apple sauce, coconut sugar, vanilla, and Eggictable egg.
  5. Combine dry flour mixture and wet pumpkin mixture.
  6. Pour pumpkin batter into muffin tins, about 3/4 full. Leave enough space for cream cheese.
  7. Dollop cream cheese onto muffins, cover with more batter or swirl on top.
  8. Optional: Top muffins with turbinado sugar.
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Notes

  • 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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Author

Alex
Alex
Hi I’m Alex, and I’m a potato addict. I’m one half of Chickpea Express, a vegan couple on the East Coast of Canada. We create vegan comfort food and junk food recipes with a healthy, plant-based twist. Oh, and did I mention we love bread and potatoes?

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