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Vegan pumpkin cream cheese muffins

Pumpkin cream cheese muffins are a fall cafe classic. We baked ours using Double Creme fauxmage as the base of our "cream cheese" icing. The muffins are sweet and full of delicious pumpkin pie spices, and the icing is creamy and a touch savoury to balance it out. You can also top with walnuts or pepitas if you like some crunch.


For the muffins:

  • 1 3/4 cups all-purpose flour

  • 1 1/4 cups sugar

  • 1 tablespoon baking powder

  • 1/4 teaspoon salt

  • 1 tablespoon pumpkin pie spice

  • 1 cup plain pureed pumpkin

  • 1/2 cup non-dairy milk of your choice

  • 1/2 cup vegetable oil

  • 2 tablespoons molasses

For the cream cheese filling:

  • 1 package Fauxmagerie Zengarry Double Crème cashew cheese

  • 2 tablespoons icing sugar


  1. Preheat the oven to 400°F. Use paper liners, or grease a twelve-muffin pan.

  2. Take the Fauxmagerie Zengarry Double Crème cashew cheese and let it soften.

  3. Whisk together the softened cashew cheese and icing sugar. Move the icing to the freezer while you prepare the muffins.

  4. In a large bowl, whisk together the dry ingredients. In a separate bowl, mix together the pumpkin, milk, oil and molasses. Slowly add the wet ingredients to the dry, being careful not to overmix.

  5. Pour the muffin batter into each cup. They should be about 2/3 full. Using a spoon or butter knife, make a small well in the top of each muffin.

  6. Remove the icing from the freezer. It should now be firm. If it’s not, pop it back in and wait another 5-10 minutes. Using a butter knife, slice the icing into 12 even pieces. Press each one gently into the muffin batter, until it’s mostly submerged in the batter.

  7. Bake the muffins for 18-20 minutes.

  8. Let cool and serve.


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