Vegan Pumpkin Cream Cheese Muffins. Easy One Bowl Pumpkin Spice muffins with vegan cream cheese filled in them. Warm spices, full of pumpkin, all whole grain Spelt flour. Garnish with pumpkin seeds or chocolate chips. Make with or without cream cheese. Vegan Breakfast Recipe Makes 12 regular size muffins.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 12
  • Category: 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 pureed pumpkin (not pumpkin pie mix)
  • 1/2 cup non dairy milk
  • 1/4 cup 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 or chopped pecans or vegan mini chocolate chips to top (optional)

Method

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.