One Bowl Vegan Pumpkin Cream Cheese Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan pumpkin spice muffins made with whole grain spelt flour and filled with vegan cream cheese. Warm spices and pumpkin flavor throughout. Perfect for fall breakfasts and can be garnished with pumpkin seeds or chocolate chips.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 3/4 cups spelt flour (or a mix of spelt and all purpose, or 1 3/4 cup plus 2 tbsp all purpose flour)
- 1/2 cup powdered sugar (Use 2 tbsp more for sweeter)
- 1/4 cup coconut sugar (or brown sugar other sugar of choice)
- 2 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 teaspoon salt
- 2 to 3 tsp pumpkin pie spice (11/2 tsp cinnamon, 1/2 tsp ginger, 1/4 to 1/3 tsp nutmeg, 1/8 tsp cloves)
- 1 cup pureed pumpkin (not pumpkin pie mix)
- 1/2 cup non dairy milk
- 1/4 cup oil
- 1 tablespoons molasses (add 2 tbsp for stronger flavor)
- 1 tsp lemon juice
- 1/2 cup cream cheese (softened (I used tofutti))
- 1 Tablespoon sugar
- pumpkin seeds or chopped pecans or vegan mini chocolate chips to top (optional)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 122mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 116mg
- Calcium
- 37mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 122MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.