Cream cheese-stuffed pumpkin spice muffins are topped with sweet cinnamon streusel, leaving you with the most tempting fall breakfast or snack.
Want more fluffy vegan muffins? Try these Chocolate Zucchini Muffins, Vegan Blueberry Muffins, and Vegan Chocolate Chip Muffins as well!
If you put my Vegan Pumpkin Muffins, Pumpkin Cheesecake, and Pumpkin Roll recipes together, you’ll get these Vegan Pumpkin Cream Cheese Muffins!Â
These indulgent muffins have everything you want in a fall breakfast. Pumpkin spice muffins are stuffed with vegan cream cheese and topped with a sweet cinnamon streusel before they’re baked to soft and fluffy perfection. It’s like eating dessert for breakfast!
Why I love this recipe
- They’re fast and easy to make.
- The tangy cream cheese filling is a welcome surprise with every bite!
- Each muffin is topped with a cinnamon-infused streusel, lending just the right amount of comforting sweetness.
How to make vegan pumpkin cream cheese muffins
First, make the cream cheese filling by stirring the vegan cream cheese, powdered sugar, and vanilla together until smooth. Set aside.
To make the muffins, start by whisking the pumpkin puree, oil, soy milk, and brown sugar together until smooth. Add the flour, baking powder, salt, and pumpkin pie spice to the same bowl. Gently fold the wet and dry mixes together until just combined.
Do not overmix the batter! This leads to dense muffins. Only stir the batter until it’s smooth and no dry flour remains.
Portion 2 tablespoons of batter into the bottom of each muffin liner, using a spoon to make small craters in the middle. Drop 2 tablespoons of the cream cheese filling into each crater. Place more muffin batter on top to cover the cream cheese.
To make the streusel, use a fork to stir the melted butter, sugars, cinnamon, and flour together until the mixture is crumbly. Sprinkle some on top of each muffin.
Bake the cream cheese-stuffed muffins until a toothpick inserted in the middle comes out clean. Set them aside to cool, then enjoy!
Pro tip: Allow the baked muffins to cool for at least 10 minutes in the muffin tin before transferring them to a wire rack. Freshly baked muffins are very hot and delicate, which can cause them to crumble if they’re handled right away.
Frequently asked questions
I had the best results testing this recipe with Tofutti vegan cream cheese. It baked well and didn’t leak out of the muffins. My Tofu Cream Cheese should work well, too.Â
DO NOT use Violife cream cheese because it melts into an oily puddle when baked.
Yes! Swap the regular all purpose flour for all purpose gluten free flour to make gluten free muffins.
The leftover muffins will stay moist and fluffy for about 4 to 5 days when they’re stored in an airtight container at room temperature.
For sure! They freeze well for up to 2 months. Allow them to thaw in the fridge or at room temperature before indulging.
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Preheat oven – Preheat the oven to 375 degrees F and lightly grease two muffin pans (or make 1 pan at a time). If you want to use paper liners, also make sure to spray the cups lightly with oil so the muffins don’t get stuck to the paper.
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Make the cream cheese filling – In a medium bowl, stir the vegan cream cheese, powdered sugar and vanilla together until well combined. Set aside.
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Make the muffins – In a large bowl, whisk the pumpkin, oil, soy milk and brown sugar until smooth. Add the flour, baking powder, salt and pumpkin pie spice to the same bowl, and stir until just combined with a wooden spoon.
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Add to muffin pan – Portion 2 tablespoons of muffin batter into the bottom of each liner and use a spoon to create a little crater in the middle for the cream cheese. Drop about 2 teaspoons of cream cheese mixture into the crater, then place more pumpkin batter on top, about 3/4 of the way full.
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Streusel topping – In a small bowl, combined all ingredients and mix with a fork until crumbly. Sprinkle on top of the muffin batter.
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Bake – Bake for 22-25 minutes, until a toothpick inserted comes out clean. Let cool before serving. Enjoy!
- Don’t use Violife cream cheese, it just melts into an oily puddle when baked. I only had good results with Tofutti brand, but I believe my Tofu Cream Cheese will work.
- All purpose gluten free flour should work to make these muffins gluten free. Or use whole wheat pastry flour for whole wheat muffins that aren’t too dense and heavy.
- May leave off the streusel, if desired.
Serving: 1of 20 muffins | Calories: 244kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 129mg | Potassium: 152mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3441IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
