Cream cheese-stuffed pumpkin spice muffins are topped with sweet cinnamon streusel, leaving you with the most tempting fall breakfast or snack.

Want more fluffy vegan muffins? Try these Chocolate Zucchini Muffins, Vegan Blueberry Muffins, and Vegan Chocolate Chip Muffins as well!

a vegan pumpkin cream cheese muffin sliced in half and turned on its side, showing vegan cream cheese in the middle.

If you put my Vegan Pumpkin Muffins, Pumpkin Cheesecake, and Pumpkin Roll recipes together, you’ll get these Vegan Pumpkin Cream Cheese Muffins

These indulgent muffins have everything you want in a fall breakfast. Pumpkin spice muffins are stuffed with vegan cream cheese and topped with a sweet cinnamon streusel before they’re baked to soft and fluffy perfection. It’s like eating dessert for breakfast!

Why I love this recipe

  • They’re fast and easy to make.
  • The tangy cream cheese filling is a welcome surprise with every bite!
  • Each muffin is topped with a cinnamon-infused streusel, lending just the right amount of comforting sweetness.
a muffin tin filled with vegan pumpkin muffin batter topped with dollops of vegan cream cheese.

How to make vegan pumpkin cream cheese muffins

First, make the cream cheese filling by stirring the vegan cream cheese, powdered sugar, and vanilla together until smooth. Set aside.

To make the muffins, start by whisking the pumpkin puree, oil, soy milk, and brown sugar together until smooth. Add the flour, baking powder, salt, and pumpkin pie spice to the same bowl. Gently fold the wet and dry mixes together until just combined.

Do not overmix the batter! This leads to dense muffins. Only stir the batter until it’s smooth and no dry flour remains.

Portion 2 tablespoons of batter into the bottom of each muffin liner, using a spoon to make small craters in the middle. Drop 2 tablespoons of the cream cheese filling into each crater. Place more muffin batter on top to cover the cream cheese.

To make the streusel, use a fork to stir the melted butter, sugars, cinnamon, and flour together until the mixture is crumbly. Sprinkle some on top of each muffin.

unbaked vegan pumpkin cream cheese muffins topped with cinnamon streusel in a muffin tin.
baked vegan pumpkin cream cheese muffins topped with cinnamon streusel in a muffin tin.

Bake the cream cheese-stuffed muffins until a toothpick inserted in the middle comes out clean. Set them aside to cool, then enjoy!

Pro tip: Allow the baked muffins to cool for at least 10 minutes in the muffin tin before transferring them to a wire rack. Freshly baked muffins are very hot and delicate, which can cause them to crumble if they’re handled right away.

rows of baked vegan pumpkin cream cheese muffins on a piece of parchment paper.

Frequently asked questions

Which vegan cream cheese is best for this recipe?

I had the best results testing this recipe with Tofutti vegan cream cheese. It baked well and didn’t leak out of the muffins. My Tofu Cream Cheese should work well, too. 

DO NOT use Violife cream cheese because it melts into an oily puddle when baked.

Can they be made gluten free?

Yes! Swap the regular all purpose flour for all purpose gluten free flour to make gluten free muffins.

How long do pumpkin cream cheese muffins last?

The leftover muffins will stay moist and fluffy for about 4 to 5 days when they’re stored in an airtight container at room temperature.

Can you freeze the muffins?

For sure! They freeze well for up to 2 months. Allow them to thaw in the fridge or at room temperature before indulging.

a vegan pumpkin cream cheese muffin sliced in half and turned on its side, showing vegan cream cheese in the middle.
5 stars (5 ratings)

Vegan Pumpkin Cream Cheese Muffins

Cream cheese-stuffed pumpkin spice muffins are topped with sweet cinnamon streusel, leaving you with the most tempting fall breakfast or snack.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 20 muffins


Cream Cheese Filling

  • 8 ounces vegan cream cheese* I used Toffuti
  • 1/3 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract

Pumpkin Muffins



  • Preheat oven – Preheat the oven to 375 degrees F and lightly grease two muffin pans (or make 1 pan at a time). If you want to use paper liners, also make sure to spray the cups lightly with oil so the muffins don’t get stuck to the paper.
  • Make the cream cheese filling – In a medium bowl, stir the vegan cream cheese, powdered sugar and vanilla together until well combined. Set aside.
  • Make the muffins – In a large bowl, whisk the pumpkin, oil, soy milk and brown sugar until smooth. Add the flour, baking powder, salt and pumpkin pie spice to the same bowl, and stir until just combined with a wooden spoon.
  • Add to muffin pan – Portion 2 tablespoons of muffin batter into the bottom of each liner and use a spoon to create a little crater in the middle for the cream cheese. Drop about 2 teaspoons of cream cheese mixture into the crater, then place more pumpkin batter on top, about 3/4 of the way full.
  • Streusel topping – In a small bowl, combined all ingredients and mix with a fork until crumbly. Sprinkle on top of the muffin batter.
  • Bake – Bake for 22-25 minutes, until a toothpick inserted comes out clean. Let cool before serving. Enjoy!


  1. Don’t use Violife cream cheese, it just melts into an oily puddle when baked. I only had good results with Tofutti brand, but I believe my Tofu Cream Cheese will work.
  2. All purpose gluten free flour should work to make these muffins gluten free. Or use whole wheat pastry flour for whole wheat muffins that aren’t too dense and heavy.
  3. May leave off the streusel, if desired.


Serving: 1of 20 muffins | Calories: 244kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 129mg | Potassium: 152mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3441IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
a vegan pumpkin cream cheese muffin sliced in half and turned on its side, showing vegan cream cheese in the middle.

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  1. I just tried this recipe, and it came out great! It was also relatively easy (whew!). While I revere the vegan diet, I used dairy cream cheese, but used nondairy (oat) milk. I seek out egg-free recipes, as I am allergic to them. I also used a can of organic pumpkin, which I think greatly improved the flavor. I used a little less sugar, and instead of strudel, made a sour cream-confectioner’s sugar glaze for the top. Can’t wait to try your other recipes!

    1. Hi Lisa. I am thrilled that you loved the muffins, and that you have found my site! I hope you will enjoy your journey through my recipes! Thanks for sharing your wonderful feedback!

  2. I made this with the Oatly cream cheese, which is all I had on hand, and yeah… it’s puddle city. And my streusel never got crumbly, which I suspect was due to my :checks notes: winging it.

    That’s not Nora’s fault at all, and it still tastes great! Looks like I’ll have to try again and follow the recipe more closely. Thanks so much for all that you do for us bumbling vegan bakers 🤪

    1. I’ve wondered about Oatly cream cheese but I haven’t tried it yet. I guess add it to the list of vegan cream cheeses that just melt when they get warm. Tofutti works wonders here.

  3. I just tried the pumpkin bread recipe as muffins a few days ago and they came out so good, I wanted to try another batch with a filling. I’m so glad I found this recipe and read the comments about which cream cheese to use! Your recipes have yet to fail me and I’ve been vegan for many years. Thank you!

  4. I just made these and they turned out fantastic! I subbed Kite Hill pumpkin cream cheese for the filling and added ~1/4 c crushed pepitas to the crumble. I also used a jumbo pan and liners to bake these. The recipe made the perfect amount of batter to yield 6 jumbo muffins. I added an extra 8 minutes to the baking time. The muffins rose beautifully, with perfect fluffy domes like I’ve never before achieved in a vegan recipe. They’re delicious and my apartment smells amazing. Thank you!!

    1. My mouth is watering reading about your muffins! I’m thrilled they turned out wonderful for you! Thanks for sharing your amazing review and ideas! Happy baking!

  5. So moist and delicious! I didn’t read the notes and used Violife but they were still so good. We roasted fresh pumpkin and it worked well.

    Love all your recipes!

    1. Your muffins sound delicious! I’m so thrilled you love them! Thank you for your terrific review and feedback. I appreciate you using my recipes! Happy cooking!

  6. I used the Daiya brand cream cheese and it melted everywhere, ha. I’ll try again with Tofutti! (The muffins were still delicious)

    1. I did the same thing with Violife! Still edible, but Tofutti is awesome because it doesn’t melt when you cook it. 🙂

  7. Perfect fall breakfast, snack or dessert! Used tofutti (which I’ve never used before) and it was a hit with everyone including non-vegans. Definitely a keeper! Thank you.

    1. You are welcome, Stacy! I’m so glad the muffins were a hit! Thanks for your terrific feedback and review!

  8. This is such a great recipe but as Nora advised, not all cream cheeses will work here – the Simple Truth brand of vegan cream cheese does not work for these muffins. I learned the hard way – big oily mess. Will try again with tofutti.

  9. Hi Nora, can I use applesauce instead of oil? If so, how much do you suggest? Can I also use whole wheat flour? Thank you!

    1. I haven’t tested this recipe without oil but 1/2 cup of applesauce should be ok in the muffins. The streusel isn’t quite the same without the butter but you can omit the topping if you want. And yes, whole wheat flour should be fine, but if you want a lighter texture and color, use 1:1 mix of all purpose flour and whole wheat flour. Hope this helps!

  10. These look delicious! Do you know if the recipe will work with coconut oil, instead of canola? I’ve been trying to stay away from seed oils, but would love to make this!

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