Gluten-Free Vegan Pumpkin Cream Cheese Muffins

      4 Comments on Gluten-Free Vegan Pumpkin Cream Cheese Muffins

I was mean. In fact, I was really mean but in my defense it wasn’t on purpose so I’m hoping that makes it okay. Or at least that you’ll forgive me.

You see weeks ago I teased you with a gluten-free and vegan muffin recipe, but it wasn’t ready. And while I had all intent to perfect the recipe and share it within the week, studying took over, my test took over and life pretty much took over.  But I didn’t forget. In fact the page in my notebook with the recipe was just tormenting me and giving me so much guilt, I could hardly take it.


And since life is finally starting to slow down, I had time to get back into the kitchen and make some small tweaks. And I have to tell you, I’m pretty happy with the outcome.


If you’ve never used buckwheat flour before it does have a taste to it so I cut it with almond meal which worked perfectly. You can still taste the buckwheat but it doesn’t completely mask the pumpkin. These muffins are moist and super tasty!

(And if you didn’t run out of pumpkin pie spice like I did, you can replace the cinnamon and nutmeg with pumpkin pie spice and they’ll be sooo yummy!)


These may have been worth the wait, at least in my mind.

Gluten-Free Vegan Pumpkin Cream Cheese Muffins

by Katie Arnold


Ingredients (6 muffins)

For the muffins

  • 1/2 cup almond flour
  • 1/2 cup buckwheat flour
  • 1/2 cup oats (gluten-free!)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 flax egg
  • 1 cup pumpkin
  • 1/4 cup truvia

For the filling

  • 3 ounces vegan cream cheese (I use Tofutti)
  • 1/2 tsp vanilla
  • 1 tsp brown sugar
  • 1/4 tsp cinnamon


  • 6 pecans for topping


Mix all of the dry ingredients together and set aside. In a separate bowl combine the sugar, flax egg and pumpkin. Mix dry ingredients into wet ingredients.

In a small bowl mix together all the ingredients for the filling.

Fill a muffin tin with muffin liners and fill each muffin liner with a spoonful of batter (enough to cover the bottom). Put a small spoonful of cream cheese filling in the center of the muffin. Top each muffin with the remaining batter to cover the cream cheese filling.

Optional: top with a pecan if you’d like for decoration.

Bake in a 350* over for 25 minutes.

Eat and enjoy!

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4 thoughts on “Gluten-Free Vegan Pumpkin Cream Cheese Muffins

  1. Holly A.

    Umm yum!! I have been trying to ween myself away from animal products and I think this may be just the ticket to quell my sweet tooth in the mean time.

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