Vegan Pumpkin Muffins with Cream Cheese Filling

If you're ready for the greatest Fall breakfast of all time, stick around. These Vegan Pumpkin Muffins with Cream Cheese Filling are so good they will make you want to burry yourself in multi-colored foliage. There's no better way to celebrate the season than by indulging in these moist, spiced pumpkin muffins, generously stuffed with a creamy, dairy-free cream cheese filling. Oh! They're also topped with a crumbly pecan streusel. So, these muffins are obviously the perfect treat to satisfy your cravings and bring the warm, comforting essence of pumpkin spice into your home. If you love fall and fun, join me on this culinary journey as we go through the steps to create these mouthwatering muffins that are not only vegan but also a true delight for the taste buds. Let's get baking!

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Ingredients for Vegan Pumpkin Muffins

You'll need the following ingredients to make perfectly moist and delicious pumpkin muffins:

Dry Ingredients

• All-Purpose Flour (1 ¾ c): The foundation of the muffins, all-purpose flour provides structure and texture to the baked goods. It's essential for creating the muffin's crumb.
• Sugar (1 c): Sugar sweetens the muffins, balancing the earthy pumpkin and spice flavors. It also contributes to browning and moisture retention.
• Baking Powder (1 tbsp): Baking powder acts as the leavening agent, causing the muffins to rise and become light and fluffy during baking.
• Salt (½ tsp): Salt enhances the flavors in the muffins, bringing out the spices and sweetness of the pumpkin.
• Cinnamon (1 tsp), Nutmeg (½ tsp), Ginger (½ tsp), Cloves (¼ tsp), Allspice (¼ tsp): These spices are what give the muffins their quintessential pumpkin spice flavor. They infuse warmth and depth into every bite, making them quintessentially autumnal.

Wet Ingredients

• Pumpkin Puree (1 c): Pumpkin puree is the star ingredient, providing natural sweetness, moisture, and the unmistakable pumpkin flavor that defines these muffins. It also makes for a great egg substitute.
• Nondairy Milk (½ c): Nondairy milk serves as a vegan-friendly alternative to dairy milk, adding moisture to the muffin batter and helping to achieve the perfect consistency.
• Canola Oil (½ c): Canola oil contributes to the muffins' moist and tender crumb while also acting as a source of fat, enhancing flavor and texture.
• Molasses (1 tbsp): Molasses adds depth and a hint of richness to the muffins, complementing the spice blend and contributing to the muffins' signature color.
• Vanilla Extract (1 tsp): Vanilla extract enhances the overall flavor profile of the muffins, adding a subtle sweetness and warmth that pairs beautifully with the pumpkin and spices.

Cream Cheese Filling and Pecan Streusel Topping Ingredients

These two recipe additions are absolutely worth it! You'll want to be sure to these ingredients to your grocery list:

For the Cream Cheese Filling

• Vegan Cream Cheese (4 oz): In our quest to create the perfect vegan pumpkin muffin, we incorporate vegan cream cheese to replicate the luscious creaminess of traditional cream cheese filling. This ingredient not only adds a rich and tangy contrast to the sweetness of the muffin but also maintains the moistness and texture we desire.
• Powdered Sugar (½ c): Powdered sugar serves as the sweetening agent for our cream cheese filling, giving it the necessary sweetness to balance the pumpkin's earthy flavors. It also contributes to the smooth consistency of the filling, ensuring it's easy to work with when stuffing the muffins.
• Vanilla Extract (1 tsp): Vanilla extract adds a warm, aromatic depth to the cream cheese filling. It enhances the overall flavor profile of the muffins, providing a delightful contrast to the pumpkin spice.

For the Pecan Streusel Topping

• All-Purpose Flour (½ c): The all-purpose flour is the foundation of our streusel topping. It combines with sugar to create a crumbly, textured topping that will add a delightful crunch and contrast in both flavor and texture to the soft and moist pumpkin muffins.
• Sugar (⅓ c): Sugar in the streusel topping not only contributes to its sweetness but also aids in the development of a crisp, golden-brown crust when the muffins bake. It's a crucial component in achieving that delightful contrast between the crunchy streusel and the tender muffin interior.
• Cinnamon (½ tsp): Cinnamon infuses the streusel topping with a warm and aromatic spice that complements the pumpkin muffin's flavors beautifully. Its inclusion ensures that the topping is not just crunchy but also boasts a cozy, autumnal taste.
• Chopped Pecans (¼ c): Chopped pecans are added for both their delightful nutty flavor and the textural contrast they provide. They introduce a wonderful crunch to the streusel, making every bite of the muffin a delightful experience. Additionally, their rich, earthy flavor pairs wonderfully with the pumpkin.
• Melted Vegan Butter (3 tbsp): Melted vegan butter binds all the dry ingredients in the streusel topping, creating those irresistible crumbly clusters that top our muffins. It's the ingredient that gives the streusel its buttery richness without any dairy, enhancing the overall taste and texture of the muffins.

Steps for Making Vegan Pumpkin Muffins (with pictures!)

1. Prepare Cream Cheese Filling: Beat all of the cream cheese filling ingredients together. Transfer filling from the bowl onto a sheet of plastic wrap. Roll into a log that is about 1 inch in diameter. Seal tightly in the wrap and transfer the log to the freezer to chill for at least 2 hours.
2. Make the Streusel Topping: To make the streusel topping, mix all of the ingredients together in a small bowl using a fork. Set aside.
3. Prep: Preheat oven to 425 degrees F (218 C) and line a 12-cup cupcake pan with paper liners leaving every other mold empty. You will only bake 6 muffins at a time. The extra space will allow more heat to get to each muffin producing better rise. Set aside.
4. Make the Batter: In a large bowl, whisk together the dry muffin ingredients. In a separate bowl, vigorously whisk together the wet ingredients. Pour wet ingredients into dry and mix until just combined.
5. Assemble: Fill each paper liner in your muffins pan about ½ way full with the pumpkin batter. Grab the cream cheese log from the freezer and cut it in half. Place one half back into the freezer. Cut the remaining half into 6 equal slices. Press a slice of solid cream cheese filling into the muffin batter in each cupcake mold. Cover the cream cheese with an additional spoonful of muffin batter. Top each muffin with the streusel topping.
6. Bake: Place muffin pan on center rack of preheated oven and bake for 5 minutes. Once this time has elapsed, reduce oven temperature to 350 degrees F (175 C) and bake for an additional 15 minutes. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Repeat once more with remaining ingredients.

Tips for Making Vegan Pumpkin Muffins w/Cream Cheese Filling

This recipe has several elements. The following tips will help you in keeping everything straight and bring you the best results.

1. Get Ahead: If you'd like to get ahead, you can prepare the cream cheese filling ahead of time. Make it as described in recipe below and freeze as directed. This way when you go to make your muffins you won't have to wait for the filling to solidify.
2. Measure Accurately: Use accurate measuring cups and spoons for precise ingredient quantities. Baking is a science, and even slight variations can affect the outcome.
3. Mix Wet and Dry Ingredients Separately: In two separate bowls, mix your dry ingredients (flour, sugar, spices, etc.) and wet ingredients (pumpkin puree, nondairy milk, oil, etc.) before combining them. This prevents over-mixing when you blend them together.
4. Gentle Mixing: When combining wet and dry ingredients, mix just until they are incorporated. Over-mixing can lead to tougher muffins.
5. Use Muffin Liners: Line your muffin tin with paper liners to prevent sticking and make it easier to remove the muffins after baking.
6. Baking Temperature and Time: In this recipe, the muffins are baked at 425 degrees F for 5 minutes before the oven temperature is reduced to 350 F for the remainder of the bake. Follow these instructions carefully as they will ensure your muffins get a beautiful high rise.
7. Skip Holes in Pan: When lining your muffins/cupcake pan with paper liners, skip every other mold. This way, more heat gets to each individual muffins ensuring you will get more even baking and a better rise.
8. Cooling: Allow the muffins to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy due to trapped steam.

Pumpkin as an Egg Replacer

Pumpkin serves as an excellent egg replacer in baking, particularly in vegan and egg-free recipes, for several reasons:

1. Moisture Content: Pumpkin puree has a relatively high moisture content, similar to that of eggs. This moisture helps keep baked goods moist and prevents them from becoming too dry.
2. Binding Properties: Just like eggs, pumpkin puree can act as a binding agent, helping to hold the ingredients together. This is crucial for the structural integrity of baked goods.
3. Creaminess: Pumpkin puree adds a creamy texture, which can mimic some of the richness that eggs provide in baked goods. This is especially important for recipes like muffins, quick breads, and cakes.
4. Natural Sweetness: Pumpkin has a mild, naturally sweet flavor, which can contribute to the overall sweetness of a baked item. This can be particularly beneficial in recipes where eggs serve a dual purpose of binding and sweetening.
5. Color and Flavor: Pumpkin puree adds a lovely orange hue and a subtle earthy flavor to baked goods. This can enhance the appearance and taste of recipes like pumpkin bread, muffins, and pies.
6. Nutritional Benefits: Pumpkin is a nutrient-dense ingredient, rich in vitamins, minerals, and antioxidants. When used as an egg substitute, it can add some nutritional value to your baked goods.
7. Allergen-Free: Pumpkin is a suitable egg replacement for those with egg allergies or dietary restrictions. It's also a great option for vegans or vegetarians.

When using pumpkin as an egg replacer, it's essential to consider the specific recipe and its requirements. Typically, ¼ cup of pumpkin puree can replace one egg in most baking recipes. However, you may need to adjust the overall liquid and dry ingredient ratios in the recipe to maintain the right consistency.

Best Vegan Cream Cheese Brands

For those of you who are not familiar with vegan baking, you may be unsure about making a purchase of vegan cream cheese. Fear not! Vegan cream cheese tastes almost exactly like traditional cream cheese. While the texture differs slightly, it won't totally throw you off when you see it.

Here are a few of my favorite brands for baking:

1. Trader Joe's: If you have access to Trader Joe's stores, they also offer their own brand of vegan cream cheese. It's super affordable and has great taste and texture. It's my usual go-to.
2. Tofutti: Tofutti has been a pioneer in vegan dairy alternatives for many years. They offer a range of vegan cream cheese flavors, including plain which is what you'll need when baking.
3. Kite Hill: Kite Hill is known for its artisanal dairy-free products, including almond-based cream cheese. Their cream cheeses are lauded for their creamy texture and rich flavors.
4. Daiya: Daiya offers a variety of dairy-free products, including cream cheese alternatives. They are widely available and offer flavors like plain, chive and onion, and strawberry.
5. Violife: Violife is a European brand known for its vegan cheese alternatives, including cream cheese. They offer a creamy and smooth texture with their original, plain flavor.
6. Follow Your Heart: Follow Your Heart offers a versatile cream cheese alternative that's great for spreading or using in recipes.
7. Miyoko's Creamery: Miyoko's is known for its high-quality, artisanal vegan cheeses. Their cream cheese is made from cashews and is known for its rich, authentic flavor. This option is awesome if you have a little more money to play with.

Frequently Asked Questions

Can I use canned pumpkin puree for this recipe?

Yes! It is absolutely recommended you use canned pumpkin puree for convenience as well as accurate measurement. Just make sure it's pure pumpkin puree without added sweeteners or spices.

How do I prevent the cream cheese filling from sinking to the bottom of the vegan pumpkin muffins?

To prevent the cream cheese filling from sinking, add a spoonful of muffin batter to the bottom of each muffin cup before adding the filling (as instructed in recipe). This creates a barrier that helps keep the filling in the center.

Can I make this recipe without the cream cheese filling for simpler muffins?

Yes, you can omit the cream cheese filling if you prefer plain pumpkin muffins with just the streusel topping. Adjust the baking time accordingly as they may cook slightly faster without the filling.

Can I use a different type of nut for the streusel topping instead of pecans?

Yes, you can use other nuts like walnuts or almonds as a substitute for pecans in the streusel topping.

How can I prevent the streusel topping from becoming too soggy after baking?

To keep the streusel topping crisp, ensure your muffins are fully baked, and avoid covering them while they are still warm. Allow them to cool on a wire rack to prevent condensation from making the streusel soggy.

Can I make vegan pumpkin muffins in advance for a special occasion?

Yes, you can prepare the muffins a day in advance and store them in the refrigerator. Just be sure to keep them in an airtight container to maintain freshness.

How to Serve/Store Vegan Pumpkin Muffins

Serving

1. As a Breakfast Treat:
   • Enjoy your vegan pumpkin muffin in the morning as a quick and satisfying breakfast. Pair it with a hot cup of coffee, tea, or a vegan latte for a cozy start to your day.
2. Brunch Spread:
   • If you're hosting brunch, arrange the muffins on a platter alongside other brunch items like fresh fruit, vegan yogurt, and a selection of plant-based cheeses.
3. Dessert:
   • Serve the muffins as a dessert option at gatherings or dinner parties. Warm them slightly in the oven before serving and garnish with a dusting of powdered sugar for an elegant touch.
4. Holiday Gatherings:
   • Vegan pumpkin muffins are a wonderful addition to holiday feasts, especially during the fall and Thanksgiving season. They can be an alternative or complement to traditional pumpkin pie.
5. School or Work Snacks:
   • Pack a muffin as part of your lunch or snack for school or work. They're a convenient and satisfying option for when you're on the go.
6. With Vegan Ice Cream:
   • For an indulgent treat, consider serving a warmed muffin with a scoop of your favorite vegan ice cream. The warm-cold contrast is heavenly.
7. With Whipped Coconut Cream:
   • Top your muffin with a dollop of whipped coconut cream for an extra layer of richness and flavor.

Storing

To keep your vegan pumpkin muffins with cream cheese filling fresh and safe to eat, proper storage is crucial, especially because of the cream cheese filling. Before storing, make sure the muffins have completely cooled to room temperature. This helps prevent condensation inside the storage container.

Due to the cream cheese filling, it's best to store these muffins in the refrigerator. Place the muffins in an airtight container or a sealable plastic bag to prevent moisture from getting in or out. Vegan pumpkin muffins with cream cheese filling are best when consumed within 3-4 days of baking. This helps ensure freshness and safety.

If you want to store them for a more extended period, freezing is an option. Wrap each muffin individually in plastic wrap to prevent freezer burn. Place the wrapped muffins in an airtight container or a resealable freezer bag then label the container with the date to keep track of freshness. Frozen muffins can last for up to 1 month.

If you make this recipe please tag @censoredbaker on Instagram!

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More Vegan Pumpkin Recipes

• Vegan Pumpkin Bars w/Cream Cheese Frosting
• Vegan Pumpkin Spice Latte
• Vegan Pumpkin Sugar Cookies
• Vegan Pumpkin Scones