Vegan Pumpkin Cheesecake Muffins

Dessert for breakfast? Don't mind if we do. These Pumpkin Cheesecake Muffins are a unique way to appreciate our favorite fall flavor, pumpkin (and they're vegan!).

Prep Time

20 minutes

Bake Time

18 minutes

Yields

18 muffins

Farming to Help Save the Planet

As the largest Regenerative Organic Certified® farm in the U.S., we lead the fight for a cleaner, greener future. By farming regeneratively, we rebuild the soil, clean the air, and promote biodiversity. Join us in cultivating a thriving planet for generations to come.

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Ingredients


For the Cream Cheese Filling

  • 8 ounces Vegan cream cheese, at room temperature
  • 1/3 cup Florida Crystals® Regenerative 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® Regenerative Organic Light Brown Sugar
  • 1/3 cup Florida Crystals® Regenerative 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® Regenerative Organic Light Brown 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.

YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.

- THE BANANA DIARIES, BRAND PARTNER

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