Vegan Pumpkin Cream Cheese Muffins

Vegan Pumpkin Cream Cheese Muffins

Servings: 18 Muffins

Lactose Intolerant Vegan Soy Free Vegetarian


Pumpkin Muffins:

1¾ cup all-purpose flour

1½ teaspoon baking soda

1½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon cloves

¼ teaspoon nutmeg

½ teaspoon salt

1 can of pumpkin puree

1 cup granulated sugar

½ cup brown sugar

½ cup apple sauce

½ cup coconut oil

2 teaspoons vanilla extract

Cream Cheese Swirl:

8 ounce GO VEGGIE vegan cream cheese

¼ cup granulated sugar

1 teaspoon vanilla extract


Preheat the oven to 350 degrees F. Spray two muffin tins with cooking oil and set aside.

In a small bowl whisk together flour, baking soda, spices, and salt.

In a large bowl combine pumpkin puree with both sugars, mixing to combine. Add apple sauce, oil, and vanilla extract and stir until smooth.

Fold dry ingredients into the wet ingredients.

In a separate bowl combine cream cheese, sugar, and vanilla extract with a fork. Stir until smooth.

Fill muffin molds ⅔ of the way full. Top with 1 tablespoon of cream cheese mixture and, using a toothpick, swirl to combine.

Bake for 20 minutes.

Remove from oven and allow muffins to cool for 10 minutes before transferring to a wire cooling rack to cool completely.