Vegan Pumpkin Muffins with Cream Cheese
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I hate to be cliché but friends, PUMPKIN season is upon us!
My first pumpkin recipe of the year is always exciting for me. It means fall has truly arrived with all its autumnal splendor. Last year I kicked off the season with this Pumpkin and Smokey Tempeh Chili and the year before that it was my Peanut Pumpkin Curry. If you want to know my favorite pumpkin recipe from past years, I would have to say this Pumpkin Alfredo Pasta. So creamy and delicious!
But then theses vegan pumpkin muffins with cream cheese came along and everything changed.
In truth, these vegan pumpkin muffins are my rebellion against the weather gods who insist we’re still in the middle of a hot and humid summer. In the past two weeks temperatures have continued to linger in the 90s, even breaking 100 a couple days. The air is dry and smoky as the fires in the Columbia River Gorge continue and the luscious green that Oregon is know for is yellow and brittle.
But it’s September, people!
This Indian Summer is not going to get the best of me. I am going to make it fall even if I melt in the process. So it’s chai tea and warm soups and pumpkin cream cheese muffins coming out of My Darling Vegan’s kitchen.
For the cheesecake filling I used Go Veggie’s classic cream cheese made with coconut. Go Veggie is a company dedicated to promoting healthier lifestyles by providing delicious plant-based cheese alternatives. Their cheeses have more calcium, equal protein, less fat and less calories compared to dairy cheese.
And the taste? Fantastic!
The perfect creamy, spreadable, deliciously cheesy cream cheese for that cheesecake swirl!
100 degree weather or not, these muffins are worth making! Super moist from the pumpkin puree and seasoned to perfection with the flavors of cinnamon, nutmeg, and ginger, you don’t want to miss out on this year’s first pumpkin recipe of the season.
So grab you whisks and mixing bowls and whip up a batch of these vegan pumpkin muffins today.
Get the aroma of fall filling your home.
These vegan Pumpkin Muffins with cream cheese are filled with the flavors of cinnamon and nutmeg and made extra moist with pumpkin puree.
Cuisine: American
Keyword: Vegan Pumpkin Muffins
Servings: 18 muffins
Calories: 215 kcal
Author: Sarah McMinn
- 1 3/4 cup all-purpose flour
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 can of pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup apple sauce
- 1/2 cup coconut oil
- 2 teaspoons vanilla extract
- 8 ounce GO VEGGIE vegan cream cheese
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F. Spray two muffin tins with cooking oil and set aside.
- In a small bowl whisk together flour, baking soda, spices, and salt.
- In a large bowl combine pumpkin puree with both sugars, mixing to combine. Add apple sauce, oil, and vanilla extract and stir until smooth.
- Fold dry ingredients into the wet ingredients.
- In a separate bowl combine cream cheese, sugar, and vanilla extract with a fork. Stir until smooth.
- Fill muffin molds 2/3 of the way full. Top with 1 tablespoon of cream cheese mixture and, using a toothpick, swirl to combine.
- Bake for 20 minutes.
- Remove from oven and allow muffins to cool for 10 minutes before transferring to a wire cooling rack to cool completely.
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Hi, I’m Sarah. I’m a 12-year (and counting) vegan, professionally trained photographer, former pastry chef, author of the 
Michelle says
November 11, 2017 at 10:20 PMIt seems like a lot of sugar is used, are they really sweet? Could I halve the amounts of sugar?
Sarah says
November 13, 2017 at 1:59 PMIt’s a sweet muffin. If you half the sugar it won’t only affect the taste but the texture significantly. If you give it a try, let us know how it works for you.
Leekey says
September 16, 2017 at 6:39 PMWhat size can of pumpkin please? Thank you very much and I’m dying to try them out.
Leekey says
September 16, 2017 at 6:43 PMOh sorry I got it. Went to the link and saw 15 oz. thx anyway.
Jasmine says
September 15, 2017 at 12:52 PMThe combination of pumpkin + cream cheese brings me back to my childhood, these are calling my name!
Rebecca @ Strength and Sunshine says
September 15, 2017 at 4:48 AMHow delicious! I bet they are just so moist and such a perfect pumpkin treat!
Mel | avirtualvegan.com says
September 14, 2017 at 2:05 PMHow strange? I was just thinking about cream cheese muffins after seeing a non vegan recipe on Pinterest, then I noticed these gorgeous ones from you! They look awesome and are so packed with fall flavours. Perfect!
Sarah says
September 14, 2017 at 5:46 PMThanks Mel!
marlena | Where You Get Your Protein says
September 14, 2017 at 9:39 AMThose swirled muffin tops! They’re perfect! I must try these ASAP!
Linda from Veganosity says
September 14, 2017 at 6:42 AMSeptember has been cool in Chicago this year, although our Indian summer is going to hit us this weekend, just in time for our 20 miler training run. Sweating is about to get real again. I’d love to stuff my face with these muffins after our run on Sunday. I think I need to make a big batch!
Sarah says
September 14, 2017 at 5:46 PMStay cool! It finally just cooled down here! (sighs in relief)
Vanessa @ VeganFamilyRecipes.com says
September 14, 2017 at 6:36 AMWhat a neat idea! I don’t believe I’ve tried go veggie cream cheese before but after seeing this delicious recipe, I’ll definitely have to get my hands on a tub. Looks amazing!
Sarah says
September 14, 2017 at 5:46 PMI hope you do! It’s impressively similar to dairy cream cheese.
Diego Lopes says
September 13, 2017 at 6:27 AMYumm! You won me with that title! It sounds and looks like it’s so delicious. Thank you for sharing it with us!
Mary Ellen | VNutrition says
September 12, 2017 at 10:19 AMOoh yum – pumpkin is my favorite. These look absolutely delicious! Can’t wait to try them!
Sarah says
September 12, 2017 at 8:06 PMThanks! Pumpkin is my favorite too!
Sarah De la Cruz says
September 11, 2017 at 10:40 PMThese look amazing! Making them with my boys ASAP!!!
Shari Wexler says
September 11, 2017 at 1:19 PMThese look amazing and appropriate for my beginner self! The photo shows them in cupcake holders but the recipe says to spray the muffin tins with cooking oil. Does that need to be done if you’re using cupcake holders?
Sarah says
September 11, 2017 at 7:50 PMI would still spray the cupcake holders just to make sure they come out cleanly.
Jenn says
September 11, 2017 at 12:50 PMYou should come visit me. The temps have been mostly in the 60’s to low 70’s. The smell of autumn is in the air, apple festivals are in full force, and even the leaves are starting to turn. I’m in heaven! The only thing that would make it better is if I was wrapped in a blanket in front of a bonfire on a chilly evening shoving these delicious muffins in my face two at a time!
Sarah says
September 11, 2017 at 7:49 PMAh, lucky you! I know my time will come but it was another day in the mid 80s today! I hope I get a few of those dreamy days before the rain starts.
Becky Striepe says
September 11, 2017 at 10:14 AMWell these just scream FALL! And they look super delicious!
Sarah says
September 11, 2017 at 7:48 PMThanks Becky!