Vegan Pumpkin Cream Cheese Muffins

Step 1

Preheat oven - Preheat the oven to 375 degrees F and lightly grease two muffin pans (or make 1 pan at a time). If you want to use paper liners, also make sure to spray the cups lightly with oil so the muffins don’t get stuck to the paper.

Step 2

Make the cream cheese filling - In a medium bowl, stir the vegan cream cheese, powdered sugar and vanilla together until well combined. Set aside.

Step 3

Make the muffins - In a large bowl, whisk the pumpkin, oil, soy milk and brown sugar until smooth. Add the flour, baking powder, salt and pumpkin pie spice to the same bowl, and stir until just combined with a wooden spoon.

Step 4

Add to muffin pan - Portion 2 tablespoons of muffin batter into the bottom of each liner and use a spoon to create a little crater in the middle for the cream cheese. Drop about 2 teaspoons of cream cheese mixture into the crater, then place more pumpkin batter on top, about 3/4 of the way full.

Step 5

Streusel topping - In a small bowl, combined all ingredients and mix with a fork until crumbly. Sprinkle on top of the muffin batter.

Step 6

Bake - Bake for 22-25 minutes, until a toothpick inserted comes out clean. Let cool before serving. Enjoy!