Vegan Pumpkin Muffins with Cream Cheese Filling
Gloriously spiced, moist pumpkin muffins filled with a sweet, tangy cream cheese filling and topped with a sugar pecan streusel. All totally vegan!
- Prep Time: 20 minutes
- Bake Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 Muffins 1x
- Category: Muffins
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Cream Cheese Filling
8 ounces vegan cream cheese, softened
1/4 cup light brown sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
For the Streusel Topping
1/2 cup all purpose flour
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans
3 tablespoons vegan butter, cold
For the Pumpkin Muffins
1 3/4 cups all purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup pumpkin puree
1/2 cup nondairy milk
1/2 cup canola oil
1 tablespoon molasses
1 teaspoon vanilla extract
Instructions
- Prep: Preheat oven to 450 degrees F (230 C) and line a cupcake pan with paper liners, skipping every other hole. Set aside.
- Beat: Add vegan cream cheese to a bowl and beat using an electric hand mixer until completely smooth. Add brown sugar, cornstarch and vanilla extract to the bowl and beat again until combined. Cover the bowl and place in the refrigerator until ready to use.
- Mix: To make the streusel topping, mix all purpose flour, sugar, cinnamon and chopped pecans together in a small bowl. Cut in the vegan butter using a pastry cutter until mixture is crumbly.
- Whisk: In a large bowl, whisk together all purpose flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, cloves and allspice. Add the pumpkin puree, nondairy milk, canola oil, molasses and vanilla extract to the bowl and mix until just combined. Do not over-mix.
- Assemble: Fill each paper liner 2/3 to 3/4 of the way full with the batter. Transfer the cream cheese filling to a piping bag fit with a round tip. Press it into the center of each muffin, pushing all the way to the bottom of the pan. Squeeze the bag and pull up slowly. This will leave a streak of cream cheese in the center of each muffin. Sprinkle a generous amount of streusel over the top of each muffin.
- Bake: Place pan on center rack of preheated oven and bake for 5 minutes. Once this time has elapsed, reduce oven temperature to 375 degrees F (175 C) and bake for an additional 10-12 minutes. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. You will need to reheat your oven to 450 degrees F before starting your second batch.
Notes
*Muffins will keep in an airtight container at room temperature for 2-3 days or be refrigerated for 3-4. As there is a vegan cream cheese filling, I would recommend keeping muffins in the fridge. Muffins can also be frozen for up to 1 month.
*Recipe adapted from Pumpkin and Cream Cheese Muffins by Brown Eyed Baker.
