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.
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.
*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.