Vegan Pumpkin Muffins with Dairy-Free Cream Cheese Filling

Muffin Ingredients:

  • 2 1/4 cups (290 g) all-purpose or gluten-free 1:1 baking flour
  • 1 tablespoon pumpkin spice blend
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 cup (260 g) pumpkin puree (ensure it’s not pumpkin pie filling)
  • 3/4 cup (150 g) granulated sugar (organic preferred)
  • 3/4 cup (150 g) brown sugar (organic preferred)
  • 1/3 cup (80 g) dairy-free yogurt or applesauce (must be at room temperature)
  • 1/2 cup (113 g) avocado oil or any neutral oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar

Cream Cheese Filling Ingredients:

  • 1 cup (8 oz) vegan cream cheese (room temperature)
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch

Optional Cinnamon Sugar Coating:

  • 1/2 cup (100 g) granulated sugar
  • 2 teaspoons pumpkin spice
  • 1 tablespoon melted vegan butter or neutral oil

Baking Instructions:

  1. Oven Preparation:
    • Preheat your oven to 400°F (200°C). Line a muffin tin with 11-12 liners.
  2. Create Cream Cheese Mixture:
    • Combine vegan cream cheese, brown sugar, and cornstarch in a bowl until smooth. Put aside for later use.
  3. Prepare Muffin Mixture:
    • In a sizable mixing bowl, whisk together the oil, pumpkin puree, both sugars, dairy-free yogurt or applesauce, and vanilla until well-blended.
    • Fold in the pumpkin spice, baking powder, baking soda, and sea salt.
    • Carefully mix in the apple cider vinegar.
    • Gradually incorporate the flour, stirring just enough to blend the dry and wet ingredients without overmixing.
  4. Assemble Muffins:
    • Fill each muffin liner with the batter to the top.
    • Using a piping bag with the cream cheese mixture, insert the tip into the center of each muffin and pipe in about 2-3 tablespoons of filling.
  5. Bake Muffins:
    • Bake at 400°F for 5 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for another 15-20 minutes or until a toothpick inserted comes out clean.
  6. Cool and Serve:
    • Let the muffins cool for 15-20 minutes in the pan before removing.
  7. Optional Cinnamon Sugar Topping:
    • If desired, create a cinnamon sugar coating by combining sugar and pumpkin spice in a small bowl.
    • Brush the top of each muffin with melted butter or oil and then dip into the cinnamon sugar mixture.
  8. Storage:
    • Keep the muffins in an airtight container in the refrigerator for up to 7 days or freeze for up to a month.

Enjoy your homemade vegan pumpkin muffins, ideal for a cozy fall day!

content team

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