happy monday and happy Healthy Vegan Pumpkin Cream Cheese Muffins day! these are the best muffins of fall that you have to try!
once you do, i can guarantee they will be on repeat, at least through the rest of fall.
with the most amazing fluffy texture and creamy cream cheese filling, the muffins are all kinds of scrumptious.
the base of the muffins is simple to make and i use my two favorite flours to combine for baking- oat flour and almond flour!
there’s no better flour combination in my opinion when it comes to baked goods, especially cupcakes and cakes.
you can use any kind of vegan cream cheese by the way. while i did not add any sweetener to the cream cheese, you’re more than welcome to.
the recipe calls for 1/2 cup of raw organic cane sugar, but the muffins are not that sweet.
if you are looking for a little bit more sweetness, adding some vegan powdered sugar to the cream cheese would be a great idea.
additionally, you’re going to need pumpkin puree and pumpkin pie seasoning because these are indeed autumn themed gems.
for the pumpkin puree, you’re going to need one full cup! save the rest of the can because i have SO many recipes that you can make with pumpkin puree.
pumpkin pie spice adds a fabulous depth of flavor and is definitely necessary for this recipe. also, cinnamon is added for just a little more spice.
if you love my Healthy Vegan Pumpkin Cream Cheese Muffins, you will love these recipes too!
Vegan Cookie Dough Protein Fudge
Cinnamon Roll White Chocolate Protein Bites
Vegan Peanut Butter and Chocolate Chip Marshmallow Fudge
Date Sweetened Raw Vegan Cheesecake
Vegan No Bake Sugar Cookie Bars
No Bake Vegan Millionaire Shortbread Pie
Copycat Chewy Bars (Vegan + GF)
Easy No Bake Chocolate Peanut Butter Pie
the muffins bake in the oven at 350 degrees for 30 minutes and then i recommend letting them cool down completely.
this allows the muffins to set properly along with the cream cheese in the center.
depending on the brand of cream cheese you use, before baking Healthy Vegan Pumpkin Cream Cheese Muffins, you may want to warm up the cream cheese in the microwave for 30 seconds.
this makes the cream cheese easier to distribute on top of the muffin batter.
are you going to make my Healthy Vegan Pumpkin Cream Cheese Muffins?
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Healthy Vegan Pumpkin Cream Cheese MuffinsCourse: Breakfast, Muffins
1 and 1/2 cups oat flour
1/2 cup almond flour
1 tsp baking powder
1 tsp baking soda
1/2 cup organic raw cane sugar
1 and 1/2 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp almond extract
1 cup pumpkin puree
3/4 cup unsweetened dairy free milk
1 flax egg (1 tbsp flax meal + 3 tbsp water)
- vegan cream cheese (used tofutti)
- preheat the oven to 350 degrees.
- mix the muffin ingredients together until a thick batter forms.
- line a muffin tray with parchment paper muffin cups. add batter to 1/2 of the cups.
- warm up the cream cheese in the microwave for 20-30 seconds if it’s super hard and then add a spoonful on top of the batter.
- add the remaining batter on top of the cream cheese and bake at 350 degrees for 30 minutes.
- cool the muffins completely and store in the fridge or freezer in an airtight container.