Pumpkin Cream Cheese Muffins


1 (8-ounce) container vegan cream cheese

½ cup powdered sugar

1 teaspoon vanilla extract

1 cup sugar

1/3 olive oil

1 cup pumpkin puree

¼ cup ground flaxseed mixed with 1/8 cup water

¼ cup soy milk

2 cups all-purpose gluten-free flour

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

¼ teaspoon salt

¼ cup pepitas (shelled, raw pumpkin seeds)


Preheat oven to 350°f and line a muffin pan with 12 cupcake/muffin liners or standard-sized baking cups.

In a small mixing bowl, combine cream, powdered sugar vanilla extract and set aside. In a large mixing bowl, combine vegetable oil, pumpkin puree, flaxseed and water mixture and soy milk, combine flour, baking soda, pumpkin pie spice, and salt; add combine dry ingredients to the moist mixture, to make a batter. Fill muffin cups evenly with batter.

Due to allergies I exclude the raw pumpkin seeds, it’s similar to nuts I’m allergic to seeds and nuts.