Vegan Pumpkin Cream Cheese Muffins. Easy One Bowl Pumpkin Spice muffins with vegan cream cheese filled in them. Warm spices, full of pumpkin, all whole grain Spelt flour. Garnish with pumpkin seeds or chocolate chips. Make with or without cream cheese. Vegan Breakfast Recipe Makes 12 regular size muffins.
Pumpkin season = warm spices, loads of pumpkin and moist deep colored muffins! Make these easy Spiced Pumpkin muffins. Add a dollop of vegan cream cheese in the middle or not.
These are lightly sweet, wholly spiced, whole grain Spelt flour, with loads of pumpkin puree. Dress with pumpkin seeds or chocolate chips. These muffins are super easy and use only One bowl! Whisk up the dry ingredients in a bowl. Add the wet and mix well. Scoop into muffin liners, bake and done! Try these Pumpkin Spice Muffins with or without the vegan cream cheese. You can bake these into a loaf as well. Bake the pumpkin spice bread for 50 minutes or longer until a toothpick comes out clean
More fall recipes from the blog
- Pumpkin Spice Caramel Latte with pumpkin caramel
- Gluten-free Yeast-free Pumpkin cinnamon Rolls
- Pumpkin Chocolate Cake and Cake mix
- Pumpkin Layer Brownies
Reading for the day. This article on The Guardian about how Industrialized agriculture is the ethical crime in history.
Excerpt- “The world contains 40,000 lions but, 500,000 elephants, by way of contrast, there are around 1 Billion domesticated pigs; and 1.5 Billion domesticated cows; and 20 Billion chickens.
This is why the fate of farm animals is not an ethical side issue. It concerns the majority of Earth’s large creatures: tens of billions of sentient beings, each with a complex world of sensations and emotions, but which live and die on an industrial production line.”
Steps:
Make the pumpkin batter. Fill the muffin lines half way. Then add a tsp or so of vegan cream cheese. Add more batter and even it out. Sprinkle pumpkin seeds or chocolate chips.
Bake, check with toothpick for doneness. Cool for a few minutes. Serve. Adapted from The PPk’s pumpkin muffins.
One Bowl Vegan Pumpkin Cream Cheese Muffins
Ingredients
- 1 3/4 cups (210 g) spelt flour
- 1/2 cup (60 g) powdered sugar Use 2 tbsp more for sweeter
- 1/4 cup (40 g) coconut sugar or brown sugar other sugar of choice
- 2 1/4 tsp (2.25 tsp) baking powder
- 1/4 tsp (0.25 tsp) baking soda
- 1/4 teaspoon (0.25 teaspoon) salt
- 2 to 3 tsp pumpkin pie spice 11/2 tsp cinnamon, 1/2 tsp ginger, 1/4 to 1/3 tsp nutmeg, 1/8 tsp cloves
Wet
- 1 cup (116 g) pureed pumpkin not pumpkin pie mix
- 1/2 cup (122 ml) non dairy milk
- 1/4 cup (56 ml) oil
- 1 tablespoons molasses add 2 tbsp for stronger flavor
- 1 tsp lemon juice
For filling
- 1/2 cup (113.5 g) cream cheese softened (I used tofutti)
- pumpkin seeds or vegan mini chocolate chips optional
Instructions
- Preheat the oven to 400 degrees F / 200ºc
- in a bowl, whisk the dry ingredients until well combined.
- Add the rest of the wet ingredients and mix well. it will take a minute or 2 for the pumpkin puree to combine well. There should be no streaks of pumpkin. Add a tbsp more non dairy milk if needed.
- Fill the muffin tins to about half.
- Add a 1 tsp or more cream cheese in the middle and fill the rest to about 3/4 full. * You can add a Tbsp of sugar plus a pinch of cinnamon to the cream cheese before filling if you want it to be sweet.
- Even it out. sprinkle pumpkin seeds or chocolate chips or other topping of choice.
- Bake at 400 degrees F / 200ºc for 15 minutes, reduce temperature to 350 and continue to bake for 6 to 7 minutes. or until a toothpick test comes out clean.
- Cool for a few minutes before removing from the muffin pan. then cool completely on a cooling rack before storing. Store on the counter if consuming within a few hours. Refrigerate for upto a few days.
Notes
For variation: add cranberries or chocolate chips to the batter.
To make without the filling, fill the muffin cups to about 3/4 and bake. Nutritional values based on one serving
Nutrition
susan souza says
September 26, 2015 at 4:01 amno ingreadents listed
Irene ilachinski says
October 10, 2015 at 10:12 amSusan, you may need to click on the name of the recipe to get to the ingredient page — that’s what I did.
Richa says
October 10, 2015 at 11:39 amI am not sure why the ingredients are not visible to you. They are right there above the last picture on the post.
Allison says
September 26, 2015 at 7:00 amThis sounds awesome! Can regular old white flour be used instead of the spelt flour?
Richa says
September 26, 2015 at 10:16 amyes you can.
May says
September 26, 2015 at 8:35 amCan’t wait to make these! Would I get the same result if I used regular flour instead of spelt and added some chocolate chips to the batter?
Richa says
September 26, 2015 at 10:16 amyes. and even better with chocolate chips 🙂
Nancy says
September 26, 2015 at 7:27 pmCan this be made gluten free? Would gum be needed?
Richa says
September 26, 2015 at 8:14 pmif you have a gf flour blend like bob’s red mill 1 on 1 baking, then that will work. Or you can use oats+ almond flour like in these muffins. http://www.veganricha.com/2015/06/vegan-gluten-free-blueberry-chocolate-chip-muffins.html
Morgan L says
September 27, 2015 at 12:25 amThat article in The Guardian was terrific. Thank you for your recommended readings. I’m so glad I’m seeing more of this perspective in mainstream media. Along those same lines, I just saw “Cowspiracy” on Netflix – I highly recommend it!
Now onto happier things – I just bought began cream cheese and this is exactly where I’ll use it! Thank you again.
Richa says
September 27, 2015 at 11:40 amyes indeed. I also linked Cowspiracy on one of the posts last week. Fabulous pieces to get everyone thinking and start more discussions.
Samantha @ The Planted Vegan says
September 27, 2015 at 3:20 pmJust reading this recipe made me smell pumpkin spice! Can’t wait to welcome fall with this recipe!
Richa says
September 27, 2015 at 3:28 pmAwesome!
El says
September 28, 2015 at 11:14 amThese are delicious! I didn’t have the cream cheese, so I made them without it. Thanks for the great recipe.
Richa says
September 28, 2015 at 12:19 pmAwesome!! so glad you loved them!
Anjali @ Vegetarian Gastronomy says
September 28, 2015 at 9:01 pmThis looks delicious Richa! I love the tofutti brand cream cheese…must try!
Jen at www.sweetgreenkitchen.com says
September 29, 2015 at 4:41 pmThese look delicious and my daughter has been begging me to make pumpkin muffins. I’m still not ready to give up on summer yet, but when I am these will be baking in my oven! I love the cream cheese center and light bulb – pumpkin seeds on pumpkin muffins, why didn’t I ever think of that!
I posted pumpkin oatmeal muffins last Fall, that my son’s pre-k class loved.
Brooke of Passport Couture says
September 29, 2015 at 7:11 pmI’m so excited you can make this with Tofutti! I’m excited for vegan options in fall recipes!
Cassie says
September 30, 2015 at 5:04 pmPumpkin cream cheese muffins that are vegan??? Wow, this looks so good!
Irene Ilachinski says
October 10, 2015 at 10:16 amThese muffins were outstanding! I made them with quinoa flour instead of regular flour, and with and out 1 1/4 cups mini chocolate chips. I am not vegan so I was ok adding 1 egg and used 2% dairy milk.. I am always looking for good gluten-free recipes, and these were delicious for Fall. Loved them! Thank you!
Varneet says
October 13, 2015 at 3:20 pmHi Richa!
I love what you are doing and your blog!! These Pumpkin Muffins look amazing!
sandy says
October 16, 2015 at 1:11 pmCan I make this as a pumpkin bread instead of muffins.
Richa says
October 16, 2015 at 1:50 pmYes you can bake it into a loaf. Bake for 45 to 55 minutes depending on your loaf pan. Check with toothpick close to the center to check if its baked.
Angela says
October 27, 2015 at 8:15 pmThis recipe is yummy. I used regular all-purpose flour and maple syrup instead of molasses (because I didn’t have any). The mistake I made was using Daiya cream cheese. That stuff is crap. I will only buy Tofutti from now on.
Richa says
October 27, 2015 at 9:25 pmyay for the muffins. i hope you could scoop daiya out and still enjoy the muffins. some of the cream cheeses, cheeses etc are just weird 🙂 try them before using for baking. Tofutti doesnt work out well in my cream cheese pound cake, but it works well in these muffins since it is not mixed into the batter.
barbara says
November 24, 2015 at 5:16 amI am trying to eat healthier. I have not eaten meat in over 2 yrs. I was eating raw for a while, but the cold weather you want something hot. My question is about the powder sugar, what one do you use ? Is there a vegan powdered sugar or do you make it?
I am loving your recipes and can’t wait to make this one.
Richa says
November 24, 2015 at 10:45 amI use sugar in the raw. Its granulated unrefined sugar. I blend it to a powder when i need it. There are some brands that offer vegan powdered sugar, brown sugar etc like wholesome sweeteners, imperial. See a list here, http://www.ordinaryvegan.net/vegansugar/
AP says
September 15, 2019 at 10:33 pmLooks delicious! Could I use whole wheat flour or a mix of whole wheat and all purpose? Any adjustments needed if I do so?
Richa says
September 16, 2019 at 10:28 amyes use a mix of flours
janet says
September 20, 2019 at 6:13 pmDo you think that I can use applesauce instead of oil?
Richa says
September 20, 2019 at 7:21 pmuse 1 tbsp more pumpkin puree and 2 tbsp non dairy milk to sub the oil.applesauce will add too much moisture
Leen says
April 23, 2020 at 8:35 amim so glad I decided to try this recipe it turned out so delicious and the texture is so nice! thank you for the recipe
Varneet says
October 13, 2015 at 3:27 pmHi Richa,
I love what you are doing and your blog!! These pumpkin muffins look amazing!! 🙂
Richa says
October 13, 2015 at 5:30 pmthanks!