Vegan Pumpkin Cream Cheese Muffins

5 stars (5 ratings)

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

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 244kcal

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!

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.
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.
May leave off the streusel, if desired.