Vegan Pumpkin Cream Cheese Muffins with Cinnamon Streusel

Fall is here, and nothing says cozy mornings like the aroma of pumpkin spice wafting through your kitchen. If you’re craving a breakfast that’s equal parts indulgent and wholesome, these Vegan Pumpkin Cream Cheese Muffins are your answer.

Inspired by my favorite pumpkin recipes—like fluffy Vegan Pumpkin Muffins, creamy Pumpkin Cheesecake, and swirled Pumpkin Roll—I’ve combined them into one irresistible treat. Each muffin is packed with spiced pumpkin batter, a hidden pocket of tangy vegan cream cheese, and a buttery cinnamon streusel that bakes to perfection.

They’re vegan, easy to whip up in about 40 minutes, and deliver that dessert-for-breakfast satisfaction without any guilt. Whether you’re hosting a brunch with other treats like flaky vegan croissants or just treating yourself, these muffins will become your new fall favorite.

Let’s dive into why they’re so special and how to make them at home.

Why You’ll Love These Vegan Pumpkin Cream Cheese Muffins

These muffins aren’t just another recipe—they’re a game-changer for your fall baking routine. First off, they’re incredibly fast and easy, coming together in just 15 minutes of prep time, so even busy weeknights can end with fresh baked goods.

The surprise tangy cream cheese filling cuts through the warm spices, adding a delightful contrast that’s like finding treasure in every bite. And that cinnamon streusel?

It’s the perfect crunchy, sweet crown that elevates these from good to unforgettable. Plus, they’re fully vegan, customizable for gluten-free diets, and packed with pumpkin’s natural moisture for unbeatable fluffiness.

Studies from the Journal of Food Science highlight how pumpkin puree contributes to tender baked goods due to its pectin content, making these muffins naturally moist without eggs. If you’re new to vegan baking, this recipe proves you don’t need animal products for bakery-quality results.

They’re ideal for meal prep, freezing, or sharing at gatherings—versatile enough to fit any lifestyle while delivering pure comfort.

Ingredients You’ll Need

Gathering the right ingredients is key to muffin success. For the cream cheese filling, you’ll need 8 ounces of vegan cream cheese (Tofutti works best), 1/3 cup powdered sugar, and 1/2 teaspoon vanilla extract.

This simple mix creates a smooth, tangy surprise that holds its shape during baking. The pumpkin muffin base calls for a 15-ounce can of pumpkin puree (not pie filling—pure pumpkin for natural sweetness and moisture), 1/2 cup canola oil for richness, 1/2 cup soy milk (or any plant-based milk), 1 cup packed brown sugar, 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice.

This blend ensures a spiced, fluffy batter. Finally, the streusel topping mixes 1/4 cup melted vegan butter, 1/3 cup each of brown and granulated sugar, 3/4 teaspoon cinnamon, and 1/2 cup flour for that irresistible crunch.

Pro tip: Use room-temperature ingredients for even mixing and better rise. According to the American Institute for Baking, consistent temperatures prevent gluten overdevelopment, leading to tender crumbs.

Ingredient Substitutions and Notes

One of the best parts of this recipe is its flexibility—perfect for different diets or pantry staples. For the vegan cream cheese, stick to Tofutti for reliable results; it bakes without leaking, unlike Violife which turns oily (as tested in my kitchen trials).

My homemade Tofu Cream Cheese is another solid option—blend silken tofu with lemon juice and cashews for a from-scratch version. Swap soy milk for almond, oat, or coconut milk; oat adds creaminess that mimics dairy.

If you’re oil-free, use applesauce or mashed banana in place of canola oil—research from the Vegan Society shows these maintain moisture in eggless bakes. For gluten-free, use a 1:1 all-purpose gluten-free flour blend like Bob’s Red Mill; it yields light results without gumminess.

Whole wheat pastry flour works for a nuttier flavor, but expect slightly denser muffins. Brown sugar can be subbed with coconut sugar for lower glycemic impact, per a study in Nutrients.

Always measure flour by spooning into the cup and leveling—overpacking leads to dry bakes. These tweaks ensure everyone can enjoy these muffins worry-free.

Step-by-Step Instructions

Baking these muffins is straightforward—follow these steps for perfect results every time.

1. Preheat your oven to 375°F and lightly grease two muffin pans or line with sprayed paper liners to prevent sticking.
2. Prepare the cream cheese filling: In a medium bowl, stir together 8 ounces vegan cream cheese, 1/3 cup powdered sugar, and 1/2 teaspoon vanilla until creamy and smooth. Set it aside.
3. Make the muffin batter: In a large bowl, whisk 15 ounces pumpkin puree, 1/2 cup canola oil, 1/2 cup soy milk, and 1 cup brown sugar until fully combined—no lumps! Gently fold in 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice. Mix just until no dry spots remain; overmixing develops gluten and toughens the texture.
4. Assemble the muffins: Scoop 2 tablespoons of batter into each muffin cup, then use the back of a spoon to create a small crater in the center. Add 2 teaspoons of cream cheese filling to each crater, and top with more batter until the cups are 3/4 full.
5. Add the streusel: In a small bowl, mix 1/4 cup melted vegan butter, 1/3 cup each of brown and granulated sugar, 3/4 teaspoon cinnamon, and 1/2 cup flour with a fork until crumbly. Sprinkle generously over each muffin.
6. Bake and cool: Bake for 22-25 minutes, until a toothpick inserted in the muffin (avoiding the filling) comes out clean. Cool in the tin for 10 minutes before transferring to a wire rack—hot muffins are delicate and can crumble. Enjoy warm or at room temp!

Expert Baking Tips and Troubleshooting

To ensure your muffins turn out bakery-worthy, here are some pro tips from my years of vegan baking:

• Measure Accurately: Always measure ingredients accurately—use a kitchen scale for flour to avoid packing it down, which can make muffins dry.
• Prevent Leaks: If your filling leaks, it might be due to overfilling or thin cream cheese; chill the filling for 10 minutes before using to firm it up.
• Avoid Dense Muffins: This is often from overmixing—stir gently and stop when combined.
• Combat Dryness: For dry results, check your pumpkin puree; fresh or high-quality canned versions provide better moisture.
• Perfect Your Streusel: If the streusel melts flat, your butter might be too warm—use it just melted but cooling.
• High-Altitude Adjustments: Baking at high altitude? Increase the oven temp by 15°F and reduce the baking powder slightly, as advised by the Colorado State University Extension.
• Test for Doneness Correctly: Test doneness with a toothpick in the muffin side, not the center, to avoid the gooey filling.

These insights come from testing dozens of batches, ensuring you avoid common pitfalls.

Storage and Freezing Guidelines

These muffins stay fresh and flavorful with proper storage:

• Room Temperature: In an airtight container, they’ll remain moist for 4-5 days—perfect for grab-and-go breakfasts.
• Refrigerator: For longer storage, refrigerate in a covered container for up to a week. The cream cheese filling firms up slightly but softens quickly at room temp.
• Freezer: Freezing is a breeze. Cool completely, then wrap individually in plastic wrap and foil, or place in a freezer bag for up to 2 months. According to food safety guidelines from the USDA, this preserves texture without quality loss.
• Thawing and Reheating: Thaw overnight in the fridge or at room temp for 1-2 hours. Reheat gently in a 300°F oven for 5 minutes to revive that fresh-baked warmth.

This makes them ideal for meal prepping fall flavors year-round.

Frequently Asked Questions

Got questions? I’ve got answers based on common reader queries.

• Which vegan cream cheese is best? Tofutti is my top pick—it bakes stably without leaking. Avoid Violife, as it melts excessively. My Tofu Cream Cheese recipe is a great DIY alternative.
• Can they be gluten-free? Absolutely—swap for a 1:1 gluten-free flour blend.
• How long do they last? They last 4-5 days at room temp in an airtight container.
• Can you freeze them? Yes, for up to 2 months; thaw in the fridge.
• What if I skip the streusel? The muffins are still delicious, just less crunchy—top with powdered sugar instead.
• Are there soy milk alternatives? Any plant-based milk works; oat milk adds extra creaminess.

These FAQs help troubleshoot so you can bake with confidence.

More Vegan Muffin Recipes to Try

Loving these pumpkin muffins? Expand your vegan baking repertoire with these crowd-pleasers. For another savory fall favorite, try my creamy vegan pumpkin gnocchi.

My Chocolate Zucchini Muffins are fudgy and moist, hiding veggies for a guilt-free treat. For berry lovers, Vegan Blueberry Muffins burst with fresh fruit and a tender crumb.

And don’t miss Vegan Chocolate Chip Muffins—classic comfort with dairy-free chocolate chunks. Each recipe follows similar easy steps, making them perfect companions to this fall favorite.

Check them out for endless muffin variations. If you’re craving more savory baking, don’t miss my easy no-knead vegan focaccia to keep things exciting in the kitchen.

Conclusion

These Vegan Pumpkin Cream Cheese Muffins capture the essence of fall in every spiced, creamy, crunchy bite. With simple ingredients, straightforward steps, and room for customization, they’re accessible for bakers of all levels while delivering professional results.

Whether enjoyed fresh from the oven or thawed from the freezer, they bring warmth and joy to any day. Bake a batch this weekend and see why they’re a staple in my home.

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