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Vegan Pumpkin Cheesecake Muffins

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Cheese cake

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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Pumpkin Cheese cake Muffins
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PumpkinCheesecakeMuffins03
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Chesse cake
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Easter
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Ingredients
Servings
18 muffins
For the Cream Cheese Filling
  • 8 ounces Vegan cream cheese, at room temperature
  • 1/3 cup Florida Crystals® Organic Raw Cane Sugar
  • Egg replacer to replace 1 egg
  • ½ teaspoon Pure Vanilla extract
For the Pumpkin Muffins
  • 2 cups All-purpose flour
  • 2/3 cup Florida Crystals®Organic Light Brown Raw Cane Sugar
  • 1/3 cup Florida Crystals® Organic Raw Cane Sugar
  • 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
For the Streusel Topping
  • ½ cup All-purpose flour
  • ½ cup Florida Crystals®Organic Light Brown Raw Cane Sugar
  • 1 teaspoon Ground cinnamon
  • 5 tablespoons Vegan butter, cut in small cubes
  • 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.