Vegan Pumpkin Chocolate Chip Cream Cheese Muffins

​You read that right. Pumpkin. Chocolate Chip. Cream Cheese. Muffins. AND VEGAN. These muffins are so damn good. I came up with the recipe after craving some muffins I made around this time last year but wanted to find a way to add in some vegan cream cheese. 

Some tips for the ingredients: The cream cheese I used can be found at Trader Joe's (grocery store gods). The vegan chocolate chips were found at my local grocery store in Tulsa but I imagine you can find a version at Sprouts and Wholefoods too. 

Let's get to the dirty of it. 

Makes 20 muffins.


Ingredients: 
1 3/4 cup of flour
1 cup brown sugar
1 tsp cinnamon 
1 tsp nutmeg
1 tsp clove 
1 tsp baking soda 
1/2 tsp salt 
1 15oz can of pumpkin 
1/2 cup of oat milk (or another non-dairy milk) 
1/4 cup of oil (I used vegetable) 
1/2 tub of vegan cream cheese (descriptive lol) 
1 bag of vegan chocolate chips. 


Directions: 

1. Preheat the oven to 400 degrees (Fahrenheit). 
2. Grab one medium and one large mixing bowl. 
3. In the medium bowl, combine the flour, brown sugar, spices, baking soda, and salt. Mix together.
4. In the large bowl, combine the pumpkin, oat milk, and oil. Mix together. 
5. Add the dry ingredients into the wet ingredients and mix. 
6. Add the whole bag of chocolate chips to the batch. Yes, the whole damn bag. You deserve it. 
7. In greased muffin tins, fill the tin 3/4 of the way with the batter. 
8. Using a small spoon, scoop a small spoonful of the vegan cream cheese and place it in the center of the muffin batter in the tins. Make sure to mix the muffin batter over the cream cheese so it is covered. Repeat this for all of the muffins. 
9. Bake for 23 minutes. 
10. Die of pure vegan happiness. ​

​*Note: Unless fresh, these muffins taste best reheated. Zap them in the microwave for 30 seconds for gooey cream cheese and chocolate chips. 

I'm trying really hard not to be the meme about the bloggers who have life stories before their recipes. You're welcome.