Pumpkin Cream Cheese Muffins

Flavorful pumpkin muffins with a slightly crunchy top and creamy filling.
Yield 12 muffins
Time 40 minutes
  • muffin pan
  • large bowl
  • medium bowl
  • whisk
  • rubber spatula
  • spoon
  • 1¾ cups flour
  • ¾ – 1 c sugar*
  • 1 T baking powder
  • 1 t cinnamon
  • ½ t nutmeg
  • ½ t ginger
  • ¼ t allspice
  • ¼ t salt
  • ⅛ t cloves
  • 1 c pumpkin purée
  • ½ c non-dairy milk
  • ½ c vegetable oil
  • 2 T molasses or maple syrup
  • ½ c cream cheese, softened and stirred until creamy
Directions Preheat oven to 400°F. Lightly grease the muffin pan.

Whisk together the dry ingredients in the large bowl.

Combine pumpkin, milk, oil, and molasses in the other bowl and mix well.

Add the pumpkin mixture to the flour and stir until combined.

Divide about half the batter between the muffin cups. Drop about 2 t cream cheese into the center of each muffin, then top with the rest of the batter. Each cup should be about ⅔ to ¾ full.

Bake for 20 – 25 minutes.

Let cool for about 10 minutes and then enjoy warm.

Notes * The original recipe called for 1¼ c sugar, which I think is way too much, so I cut it down to 1 cup and even then they were maybe a bit too sweet.

Adapted from the recipe for "Pumpkin Muffins" in Vegan with a Vengeance: Over 150 delicious, cheap, animal-free recipes that rock, by Isa Chandra Moskowitz – read my review.

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Pumpkin cream cheese muffins