Description
These Vegan Pumpkin Muffins are as luxurious as it gets. Spiced muffin batter filled with a rich cream cheese filling, then baked until golden with a delightful streusel topping. No one will believe they’re completely vegan!
Ingredients
Streusel Topping:
- ¼ cup vegan butter, melted
- ¾ cup (90g) all-purpose flour
- ½ cup (105g) brown sugar
- ½ teaspoon cinnamon
Cream Cheese Filling:
- 8 oz vegan cream cheese, softened
- 3 tablespoons granulated sugar
Pumpkin Muffin Batter:
- 1 cup pumpkin purée
- 1¼ cups (260g) brown sugar
- ⅔ cup non-dairy milk
- ⅓ cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract or paste
- 2 cups (240g) all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon allspice
- ½ teaspoon ground cloves
Equipment
- 1–2 Muffin tins
- Muffin liners
- 2 Medium bowl and 1 Large bowl
- Fork
- Whisk
Instructions
- Preheat and prep. Preheat the oven to 425F and prepare a muffin tin with liners. You can either bake in every other muffin mold or all 12. If you do every other, leaving half empty allows the muffins to rise higher. You can bake all 12 muffins simultaneously, but they won’t rise as much as the former option. But they will still be delicious!
- Prepare the streusel topping. Add the melted vegan butter, flour, brown sugar, and cinnamon to a medium bowl. Mix with a fork until crumbs form. Set aside.
- Prepare the cream cheese filling. In a small bowl, add the softened vegan cream cheese and sugar. Mix until completely smooth. Set aside.
- Combine the wet muffin ingredients. Add the pumpkin purée, brown sugar, non-dairy milk, vegetable oil, apple cider vinegar, and vanilla to a medium-sized mixing bowl. Whisk together until combined and set aside.
- Combine the dry muffin ingredients. Add the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and cloves to a large bowl. Whisk together until well combined.
- Whisk wet and dry ingredients together. Pour the wet ingredients into the bowl with the dry ingredients. Whisk until just combined – be careful not to overmix.
- Fill the muffin tin. Add 2 tablespoons of batter to each muffin liner. Top with 1 heaping tablespoon of the cream cheese filling, then top with more batter to fill each liner to the top.
- Sprinkle with streusel topping. Top each muffin with the streusel topping and lightly press it into the batter to help it stick.
- Bake until golden brown. Transfer the muffins to the oven and bake for 7 minutes at 425F. Lower the temperature to 350F without opening the oven and continue baking for another 13-16 minutes.
- Repeat with the remaining batter. If you baked your muffins in every other tin, remove the baked muffins from the oven and let them cool for 10 minutes before removing them from the tin. Bake the remaining muffins using the same method until all batter is used. Enjoy!