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.
Author: Vegan Richa
1 3/4cupsspelt flour
1/2cuppowdered sugarUse 2 tbsp more for sweeter
1/4cupcoconut sugar or brown sugar other sugar of choice
2 1/4tspbaking powder
2 to 3tsppumpkin pie spice11/2 tsp cinnamon, 1/2 tsp ginger, 1/4 to 1/3 tsp nutmeg, 1/8 tsp cloves
1cuppureed pumpkinnot pumpkin pie mix
1/2cupnon dairy milk
1tablespoonsmolassesadd 2 tbsp for stronger flavor
1/2cupcream cheesesoftened (I used tofutti)
pumpkin seeds or vegan mini chocolate chipsoptional
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.
You can make these with unbleached white flour/ap flour as well. 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