My Darling Vegan

Vegan Pumpkin Muffins with Cream Cheese

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These vegan Pumpkin Muffins with cream cheese are filled with the flavors of cinnamon and nutmeg and made extra moist with pumpkin puree.

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These vegan Pumpkin Muffins with cream cheese are filled with the flavors of cinnamon and nutmeg and made extra moist with pumpkin puree. #vegan #pumpkin #veganmuffins #pumpkinrecipes #fallrecipes #pumpkincreamcheese
Perfectly seasons and incredibly moist vegan pumpkin cream cheese muffins.

Basket of Vegan Pumpkin Muffins

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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 these vegan pumpkin muffins with cream cheese came along and everything changed.

Pumpkin Cream Cheese Muffins in muffin tin

You’re going to love these creamy and delicate pumpkin cheesecake muffins. It’s the perfect pumpkin muffin base mixed with a vegan cheesecake swirl for the most autumnal of flavors.

Table of Contents show

How to make Vegan Pumpkin Muffins {Video}

Step One – Make the batter

Whisk together all your dry ingredients in a bowl. That’s your flour, baking soda, salt, and spices.

In a separate bowl (or liquid measuring cup) mix together your wet ingredients. That’s pumpkin purée, sugars, apple sauce, coconut oil, and vanilla extract.

Combine the wet ingredients with the dry, mixing until you have a uniform batter. Don’t over-mix as this will make your muffins dense and gummy.

Flour and spices in a bowl with a whisk.Dry and wet ingredients for pumpkin muffinsBatter for Vegan Pumpkin Muffins.

Step Two – Make the Cream Cheese Swirl

In a separate bowl combine cream cheese, sugar, and vanilla extract with a fork. Stir until smooth.

Step Three – Scoop and Bake

Scoop the batter into the prepared muffin tin, filling each mold about 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 at 350 F. To check for doneness, insert a toothpick in the middle of a muffin. The muffins are done when the toothpick comes out clean. Pull from oven and let the vegan muffins cool for 10 minutes in the muffin tin before transferring them to a wire cooling rack.

Make sure to let your muffins cool in the muffin tin first. If you flip them out too quickly, the muffins may fall apart.

Vegan Pumpkin Cheesecake muffin batter

Best Vegan Cream Cheese for Pumpkin Muffins

For the cheesecake filling, I used Go Veggie’s classic cream cheese made with coconut.

Go Veggie’s cream cheese is made from coconut for a non-GMO, no cholesterol, vegan alternative. I love Go Veggie, a company dedicated to promoting healthier lifestyles by providing delicious plant-based cheese alternatives. Their cheeses have more calcium, equal protein, less fat and fewer calories compared to dairy cheese. Their mission – to help cheese lovers enjoy all their favorite cheesy foods and feel great about it.

And the taste? Well, it’s my favorite plant-based cream cheese on the market making it the cream cheese of choice for these pumpkin cheesecake muffins.

Vegan Pumpkin Muffins

Tips for the perfect pumpkin cheesecake muffins

These vegan pumpkin cheesecake muffins are very straight forward. They are nearly fail-proof. A few things to keep in mind when making this recipe:

  1. Make sure not to over-mix your batter. When the batter is over-mixed, it allows gluten stands to form which leads to gummy dense pastries. We’re looking for light and fluffy!
  2. Spray your muffin tin well! Or, if you’d prefer, use cupcake holders. This will prevent the batter from sticking to the pan.
  3. Fill up your muffin molds about 2/3rds of the way full. If you do much more, the muffins will spill over as they rise.
  4. Let your muffins cool for 10 minutes before flipping them out onto a wire cooling rack.
  5. Let muffins cool completely before storing them. They should be stored in an airtight container at room temperature for up to 5 days. The muffins can also be frozen and pulled out to thaw the night before.

More vegan pumpkin recipes

And to celebrate this wonderful October day, I’ve got a few more recipes you might like.

So let’s get our pumpkin baking on!

Vegan Pumpkin Muffins

My Darling Vegan
Vegan Pumpkin Muffins with Cream Cheese

These vegan Pumpkin Muffins with cream cheese are filled with the flavors of cinnamon and nutmeg and made extra moist with pumpkin puree.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
5 from 5 votes
Pumpkin Cream Cheese Muffins
Print
Course: Breakfast, Snack
Cuisine: American
Keyword: Vegan Pumpkin Muffins
Servings: 18 muffins
Calories: 215 kcal
Author: Sarah McMinn
Ingredients
Pumpkin Muffins
Cream Chesee Swirl
US Customary - Metric
Instructions
  1. Preheat the oven to 350 degrees F. Spray two muffin tins with cooking oil and set aside.
  2. In a small bowl whisk together flour, baking soda, spices, and salt.
  3. In a large bowl combine pumpkin puree with both sugars, mixing to combine. Add apple sauce, oil, and vanilla extract and stir until smooth.
  4. Fold dry ingredients into the wet ingredients.
  5. In a separate bowl combine cream cheese, sugar, and vanilla extract with a fork. Stir until smooth.
  6. Fill muffin molds 2/3 of the way full. Top with 1 tablespoon of cream cheese mixture and, using a toothpick, swirl to combine.
  7. Bake for 20 minutes.
  8. Remove from oven and allow muffins to cool for 10 minutes before transferring to a wire cooling rack to cool completely.
Nutrition Facts
Vegan Pumpkin Muffins with Cream Cheese
Amount Per Serving
Calories 215 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Sodium 206mg9%
Potassium 26mg1%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 20g22%
Protein 2g4%
Vitamin A 10IU0%
Vitamin C 0.1mg0%
Calcium 17mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!

Reader Interactions

Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

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Comments

  1. Liz says

    I did see the answer I was looking for in the comments but you might to add the can size (15oz) for the pumpkin puree. Excited to try these!

    Reply

    • Sarah says

      It’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.

      Reply

  8. Linda from Veganosity says

    September 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!

    Reply

  13. Shari Wexler says

    These 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?

    Reply

  14. Jenn says

    You 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!

    Reply