NotMilk™ Cheesecake Pumpkin Muffins

By James Smith, NotChef

  • Vegan
  • Muffins
  • Cheesecake
  • Pumpkin
  • NotMilk™ Whole 32oz
NotMilk™ Cheesecake Pumpkin Muffins
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Enjoy a sweet treat with these Cheesecake Pumpkin Muffins, featuring our NotMilk!

5.0 1 reviews


For the Muffins:

- 1 1/2 cups all-purpose flour

- 1 cup pumpkin puree

- 1/2 cup granulated sugar

- 1/4 cup brown sugar

- 1/4 cup Not Milk

- 1/4 cup vegetable oil

- 1 tsp vanilla extract

- 2 tsp pumpkin spice

- 1 tsp baking powder

- 1/2 tsp baking soda

- 1/4 tsp salt

For the Vegan Cream Cheese Swirl:

- 8 oz vegan cream cheese, softened

- ¼ cup granulated sugar

- 1/2 tsp vanilla extract


1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

2. In a mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, salt, and pumpkin spice.

3. In another bowl, mix the pumpkin puree, Not Milk, vegetable oil, and vanilla extract until well combined.

4. Pour the wet ingredients into the dry ingredients and mix until just combined.

5. In a separate bowl, beat the vegan cream cheese, granulated sugar, and vanilla extract until smooth.

6. Fill each muffin cup about 2/3 full with the pumpkin muffin batter.

7. Drop a spoonful of the vegan cream cheese mixture on top of each muffin.

8. Use a toothpick or skewer to swirl the cream cheese mixture into the muffin batter, creating a marbled effect.

9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

10. Allow the muffins to cool before serving. Enjoy!

Nutritional Guidelines (per serving)

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