Nora Cooks · by Nora★ 5.0 (10)
Vegan Pumpkin Cream Cheese Muffins
NUTRITION · PER SERVING40M COOK
CAL 10%·PRO 5%
CARBS 27G56% OF CAL
2G FIBER10G OTHER15G TOTAL SUGAR
FAT 9G40% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pumpkin spice muffins with cream cheese filling and cinnamon streusel topping. A fall favorite for breakfast or a sweet snack.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 20- 8 ounces vegan cream cheese* (I used Toffuti)
- 1/3 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 15 ounce can pumpkin puree
- 1/2 cup canola oil
- 1/2 cup soy milk
- 1 cup brown sugar (packed)
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/4 cup melted vegan butter
- 1/3 cup brown sugar (lightly packed)
- 1/3 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/2 cup all purpose flour
At a glance
PER SERVING · TIME 40M
CAL 10%·PRO 5%
CARBS 27G56% OF CAL
2G FIBER10G OTHER15G TOTAL SUGAR
FAT 9G40% OF CAL
2G SAT7G UNSAT
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
- 91mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 77mg
- Calcium
- 28mg
- Iron
- 0.99mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 91MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.