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.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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