Vegan Pumpkin Cheesecake Muffins

Name: Vegan Pumpkin Cheesecake Muffins
Prep time: PT20 minutesM
Cook time: PT18 minutesM
Total time: 1 h
Yield: 18 muffins
Ingredients: 8 ounces Vegan cream cheese, at room temperature; Florida Crystals® Organic Raw Cane Sugar1/3 cup; Egg replacer to replace 1 egg; ½ teaspoon Pure Vanilla extract; 2 cups All-purpose flour; Florida Crystals®Organic Light Brown Raw Cane Sugar2/3 cup; Florida Crystals® Organic Raw Cane Sugar1/3 cup; 1 tablespoon Baking powder; 1 teaspoon Salt; 1 teaspoon Ground cinnamon; ¼ teaspoon Baking soda; ¼ teaspoon Freshly grated ginger; ¼ teaspoon Freshly grated nutmeg; ½ cup Vegetable oil; ½ cup Organic pure pumpkin; Egg replacer to replace 2 eggs; 1/3 cup Oatmilk; 1 teaspoon Pure vanilla extract; ½ cup All-purpose flour; Florida Crystals®Organic Light Brown Raw Cane Sugar½ cup; 1 teaspoon Ground cinnamon; 5 tablespoons Vegan butter, cut in small cubes; As garnish Pumpkin seeds

Categories:

Vegan cream cheese and Florida Crystals® Organic Raw Cane Sugar pair perfectly in these moist, pumpkin-spiced muffins adorned with streusel or garnished with savory pumpkin seeds.

Prep Time

20 minutes

Cook Time

18 minutes

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Servings

For the Cream Cheese Filling

8 ounces Vegan cream cheese, at room temperature 8 ounces Vegan cream cheese, at room temperature
Florida Crystals® Organic Raw Cane Sugar 1/3 cup 1/3 cup Florida Crystals® Organic Raw Cane Sugar
Egg replacer to replace 1 egg Egg replacer to replace 1 egg
½ teaspoon Pure Vanilla extract ½ teaspoon Pure Vanilla extract

For the Pumpkin Muffins

2 cups All-purpose flour 2 cups All-purpose flour
Florida Crystals®Organic Light Brown Raw Cane Sugar 2/3 cup 2/3 cup Florida Crystals®Organic Light Brown Raw Cane Sugar
Florida Crystals® Organic Raw Cane Sugar 1/3 cup 1/3 cup Florida Crystals® Organic Raw Cane Sugar
1 tablespoon Baking powder 1 tablespoon Baking powder
1 teaspoon Salt 1 teaspoon Salt
1 teaspoon Ground cinnamon 1 teaspoon Ground cinnamon
¼ teaspoon Baking soda ¼ teaspoon Baking soda
¼ teaspoon Freshly grated ginger ¼ teaspoon Freshly grated ginger
¼ teaspoon Freshly grated nutmeg ¼ teaspoon Freshly grated nutmeg
½ cup Vegetable oil ½ cup Vegetable oil
½ cup Organic pure pumpkin ½ cup Organic pure pumpkin
Egg replacer to replace 2 eggs Egg replacer to replace 2 eggs
1/3 cup Oatmilk 1/3 cup Oatmilk
1 teaspoon Pure vanilla extract 1 teaspoon Pure vanilla extract

For the Streusel Topping

½ cup All-purpose flour ½ cup All-purpose flour
Florida Crystals®Organic Light Brown Raw Cane Sugar ½ cup ½ cup Florida Crystals®Organic Light Brown Raw Cane Sugar
1 teaspoon Ground cinnamon 1 teaspoon Ground cinnamon
5 tablespoons Vegan butter, cut in small cubes 5 tablespoons Vegan butter, cut in small cubes
As garnish Pumpkin seeds As garnish Pumpkin seeds

Instructions

Step 1

Preheat oven to 375°F. Grease 18 muffin cups. Set aside.

Step 2

Prepare streusel topping. In a small bowl, whisk together all the dry ingredients. Add the butter and work the butter with your fingers into the dry ingredients until you achieve chunks of mixture. Set aside in the refrigerator.

Step 3

Prepare the cream cheese filling. In a medium bowl, using an electric mixer beat all the ingredients for the cream cheese filling until smooth. Set aside.

Step 4

Prepare the pumpkin muffin batter. In a large bowl, whisk together all the dry ingredients. In a medium bowl, combine the vegetable oil, pumpkin, egg replacer, oatmilk, and vanilla. Add wet mixture to the flour mixture, stir until well combined.

Step 5

Spoon prepared batter into prepared muffin cups, filling half way full. Add 2 tablespoons of cream cheese filling to each cup. Top with prepared streusel topping or pumpkin seeds.

Step 6

Bake for 18 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven and cool in the pan for 5 minutes. Transfer to a cooling rack.