These pumpkin cream cheese muffins bring all the cozy fall vibes without a trip to your local Starbucks. They’re soft, fluffy, and filled with a smooth dairy-free cream cheese swirl that melts right into the pumpkin spiced batter.
A little sprinkle of brown sugar and pumpkin seeds on top gives you that perfect sweet crunch. They’re easy to make, freezer friendly, and great for breakfast or dessert.
Ingredients Pumpkin Muffins
Vegan Pumpkin Cream Cheese Muffins
● 1 can pumpkin puree (15oz)
● 1 cup brown sugar, tightly packed (213g)
● 1/2 cup melted coconut oil
● 1/3 cup non-dairy milk
● 1 tbsp vanilla extract
● 2 cups all-purpose flour or GF baking flour (240 grams)
● 1 tbsp pumpkin pie spice
● 1 tsp ground cinnamon
● 1 tsp baking soda
● 1 tsp baking powder
● 1/2 tsp salt
● Pumpkin seeds (optional, for topping)
● Brown sugar (optional, for topping)
Cream
● 3⁄4 cup raw cashews
● 100mL Native Forest Organic Simple Coconut Milk*
● 1 and 1⁄2 tbsp maple syrup
● 2 tsp lemon juice
● Pinch of salt
Instructions
1) Preheat the oven to 350 degrees F. Line a muffin tin with parchment paper liners.
2) In a high-speed blender, add cream cheese ingredients. Blend until smooth and creamy,
then set aside.
3) In a large mixing bowl, add pumpkin puree, brown sugar, coconut oil, non-dairy milk, and
vanilla extract. Whisk together. Add sifted flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt to the bowl. Fold the dry ingredients into the wet ingredients until evenly incorporated.
4) Using a large cookie scoop, fill each slot of the muffin tin with the muffin batter. Using a spoon or a piping bag, inject the center of the muffins with cream cheese filling. It’s okay if the cream cheese spills out onto the sides of the muffins! Add pumpkin seeds on the outer edges and sprinkle brown sugar on top (optional).
5) Bake muffins for 30 minutes, or until an inserted toothpick into the side comes out nearly clean. Remove from the oven and set aside to cool. Enjoy!
*Shake the can of coconut milk to mix the contents inside, then measure 100mL.
Cheese
