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Vegan Pumpkin Cream Cheese Muffins



These vegan pumpkin cream cheese muffins are moist, fluffy, and bursting with autumn flavors. The creamy surprise of vegan cream cheese filling elevates them to bakery-level perfection.

Ingredients:
  • 1 3/4 cups all-purpose flour
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened almond milk
  • 1/4 cup coconut oil, melted
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup vegan cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions:

Warm the oven up to 190C 375F

Do not grease or line the muffin tin

Put flour, brown sugar, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl and mix them together

Mix pumpkin puree, maple syrup, almond milk, and melted coconut oil in a different bowl using a whisk

Add the wet ingredients to the dry ones and mix them together until they are just mixed

Mix powdered sugar, vanilla extract, and vegan cream cheese in a small bowl until the mixture is smooth

Put half of the pumpkin batter into each muffin tin

Put a small amount of the cream cheese mixture into each muffin tin

Cover with the rest of the pumpkin batter

Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

After baking, let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely


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