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One Bowl Vegan Pumpkin Cream Cheese Muffins
5 from 24 votes

One Bowl Vegan Pumpkin Cream Cheese Muffins

One Bowl Vegan Pumpkin Cream Cheese Muffins feature a spiced pumpkin batter blended with non-dairy milk, oil, and molasses, filled with a creamy vegan cream cheese center. Topped optionally with pumpkin seeds, nuts, or chocolate chips, they offer moist, tender muffins with autumnal warmth and a soft, flavorful filling.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 12
Calories: 150 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. in a bowl, whisk the dry ingredients until well combined.
  3. 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.
  4. Fill the muffin tins to about half.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 150

% 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.