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Finished muffins stacked in a bowl

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.
4.88 from 8 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 18 muffins
Calories: 215kcal
Author: Sarah McMinn


Pumpkin Muffins

Cream Chesee Swirl


  • 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 ⅔ 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.


Serving and Storing - Serve these muffins immediately. They come out of the oven warm, buttery, and hard to resist! Store leftover muffins in an airtight container at room temperature for up to 5 days. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.
Make in Advance - If you want to make this muffin batter in advance, store the batter in an airtight container in the refrigerator for up to 48 hours. To bake the muffins, preheat the oven and bake according to the instructions. However, these muffins may take a few minutes longer to bake since the batter will be chilled. The muffins will also be slightly denser as the baking soda begins to activate once it’s mixed into the batter, causing it to be slightly less potent.
Recipe Tips
  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 ⅔rds 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.


Calories: 215kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Sodium: 206mg | Potassium: 26mg | Fiber: 1g | Sugar: 20g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.8mg