One Bowl Vegan Pumpkin Cream Cheese Muffins
User Reviews
5
One Bowl Vegan Pumpkin Cream Cheese Muffins
Description
This muffin recipe uses spelt flour combined with pumpkin pie spices to create a fragrant, mildly sweet base. Wet ingredients including pumpkin puree, non-dairy milk, neutral oil, molasses, and lemon juice are incorporated for moisture and balanced flavor. The batter is smooth and uniform after thorough mixing.
Each muffin is filled halfway with batter, then dolloped with vegan cream cheese sweetened optionally with cinnamon and sugar before topping with more batter. This layering provides a creamy, slightly tangy contrast within the spiced pumpkin muffin. Toppings like pumpkin seeds or pecans add texture and garnish.
Baking starts at a higher temperature to help rise and create a slight crust, then lowers to finish cooking without drying out. The muffins are soft yet structured, with a moist crumb from the pumpkin and non-dairy milk. They serve well as a breakfast treat or dessert for those avoiding dairy and eggs.
Variations can include adding chocolate chips or dried fruit to the batter. These muffins keep well and can be made ahead for convenience.
Ingredients
- 1 3/4 cups spelt flour or a mix of spelt and all purpose, or 1 3/4 cup plus 2 tbsp all purpose flour
- 1/2 cup powdered sugar Use 2 tbsp more for sweeter
- 1/4 cup coconut sugar or brown sugar other sugar of choice
- 2 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 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 pumpkin not pumpkin pie mix, pureed
- 1/2 cup non-dairy milk
- 1/4 cup neutral cooking oil generic cooking oil
- 1 tablespoons molasses add 2 tbsp for stronger flavor
- 1 tsp lemon juice
For filling
- 1/2 cup cream cheese softened (I used tofutti)
- 1 Tablespoon sugar
- pumpkin seeds optional, or chopped pecans or vegan mini chocolate chips, to top
Instructions
- Preheat the oven to 400 degrees F / 200ºc. Take the cream cheese from the fridge, Mix the sugar into the cream cheese, mix until smooth.
- 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 1-2 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 pecans or chocolate chips or other topping of choice. I like pecans and a sprinkle of cinnamon and sugar.
- 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 4 days.
Notes
- Unbleached white flour or all-purpose flour can be used instead of spelt flour.
- Add cranberries or chocolate chips to the batter for variation.
- To omit the cream cheese filling, fill muffin cups to about three-quarters full and bake.
- Nutritional values are based on a single muffin serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 128mg | 5% |
| Potassium | 177mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 3305IU | 66% |
| Vitamin C | 1mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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