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Sweet Potato Muffins with Cream Cheese Filling

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These creamy filled Sweet Potato Muffins are an experience all on their own. Perfect for breakfast or dessert they are 100% vegan and gluten-free and adorned with a delectable crumb topping.
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Is it the crispness in the air that gets us craving all things warm, filled with comforting flavors and cream filled muffins or is it just the fact that a cream filled Sweet Potato Muffin is a craving all on its own?

Whatever the reason, I am here for it and I hope you are too! These Sweet Potato Muffins with Cream Cheese Filling are about to be all you talk about!

I’ve always been a muffin enthusiast. They’re the perfect grab-and-go breakfast or snack, and when done right, they’re also nutritious and satisfying. But here’s the thing about muffins—there’s a fine line between the breakfast and dessert category. I mean, let’s be real: some muffins are just cupcakes in disguise! This recipe, however, finds the balance between being a wholesome breakfast option and a healthy dessert.

Why Sweet Potatoes?

The idea for these muffins came from my love for sweet potatoes. They’re one of the most versatile ingredients in the kitchen. From fries to pies, they shine in every dish. When combined with the spices of the season, sweet potatoes can be transformed into something that tastes like a hug in a bite. And, if we’re talking about hugs, let’s not forget that surprise cream cheese center that just oozes love!

Sweet potatoes are a nutritional powerhouse. They’re loaded with fiber, vitamin C, manganese, and other essential nutrients. Plus, they have a natural sweetness, which means we don’t need to rely on heaps of added sugar. The orange hue of these tubers also means they’re packed with beta-carotene, which our body converts to vitamin A. This is vital for maintaining healthy vision, skin, and immunity. I’ll take it!

The other ingredients you’ll need for these Sweet Potato Muffins are:

Muffins

  • flax egg (ground flaxseed + water)
  • canned sweet potato puree
  • coconut butter
  • coconut sugar
  • maple syrup
  • gluten free oat flour
  • almond flour
  • baking powder
  • baking soda
  • ground cinnamon
  • nutmeg

Cream Cheese Filling

  • plain vegan cream cheese
  • powdered sweetener of choice
  • vanilla extract

Crumb Topping

  • coconut sugar
  • cinnamon
  • melted coconut butter
  • almond flour
  • oats

The Creamy Filling Surprise

While the muffin itself is a treat, it’s the vegan cream cheese filling that takes it to the next level. It gives an unexpected creamy texture that contrasts beautifully with the dense muffin, offering a delightful surprise with every bite. The powdered sweetener adds just the right touch of sweetness, while the vanilla extract enhances the overall flavor. Pared with a gluten free crumble topping these muffins basically scream perfection. This recipe proves that no matter what your dietary preferences, you absolutely do not need to be compromising on taste or texture. These muffins are vegan, which means no dairy or eggs. They’re also gluten-free, thanks to the oat and almond flour. It’s the kind of treat you can feel good about sharing with friends and family, knowing it’s inclusive for various dietary needs.

I hope you’ll adore these Sweet Potato Muffins with the creamiest vegan Cream Cheese Filling as much as I do!

They’re a celebration of the season, combining the best of fall flavors in one delicious package. As you bite into the creamy center, remember that life’s sweetest moments often come in the form of little surprises. Enjoy this one with a hot cup of tea or coffee! Now that you’re drooling (I know I am), let’s get baking!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Jackie Akerberg

Sweet Potato Muffins with Cream Cheese Filling

5 from 1 vote
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These Sweet Potato Muffins are like a cozy hug in every bite! They're vegan, gluten-free, refined-sugar-free, and oil-free, but packed with the warm, comforting flavors of cinnamon spice. What makes them even more delightful? The surprise cream cheese filling that oozes out with every bite! And if that's not enough, they're crowned with a mouthwatering cinnamon crumb topping. It's muffin magic for your taste buds!
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 12
Course: Breakfast, Dessert

Equipment

  • Oven
  • muffin tin

Ingredients
  

Muffin Ingredients
  • 1 flax egg, (1 tbsp ground flaxseed + 3 tbsp water)
  • ¼ cup water
  • 1 cup canned sweet potato puree
  • ⅓ cup coconut butter, melted
  • ¼ cup coconut sugar
  • ½ cup maple syrup
  • 1 cup gluten free oat flour
  • 1½ cups almond flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp nutmeg
  • ½ tsp salt
Cream Cheese Filling Ingredients
  • ¾ cup plain vegan cream cheese
  • ⅓ cup powdered sweetener of choice, (I used monkfruit)
  • 1 tbsp vanilla extract
Crumb Topping Ingredients
  • ¼ cup coconut sugar
  • 1 tsp cinnamon
  • 3 tbsp coconut butter, melted
  • ½ cup almond flour
  • ¼ cup oats

Method
 

  1. Preheat oven to 350 and line a muffin tin with 12 muffin liners.
  2. Prepare the crumb topping first. Add the coconut sugar, cinnamon, and coconut butter to a mixing bowl and whisk with a fork. Add in the almond flour and oats and stir to combine until crumbly. Set aside.
  3. Add the flax egg, water, sweet potato, coconut butter, coconut sugar, and maple syrup to a mixing bowl. Use a spatula or spoon to stir and combine. Add in the remaining dry ingredients and stir until fully incorporated. Set aside.
  4. Prepare the cream cheese filling by mixing the cream cheese, powdered sweetener, and vanilla together in a bowl.
  5. Use a cookie scoop to add 1.5 tbsp of muffin batter to each muffin liner. Use spoon to spread into an even layer. Top each layer with 1 tbsp of cream cheese filling. Flatten slightly. Divide remaining muffin batter between the 12 cups to fill to the top. Sprinkle with crumb topping and press down gently.
  6. Transfer to oven and bake for 24-26 minutes until an inserted toothpick comes out clean. Remove from oven and let cool for 15-20 minutes before enjoying. Store in the fridge for up to 5 days. Enjoy warm or cool.

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Did you make this recipe?

Let us know how it was!
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7 Responses

    1. Hey Carol, I have not tried substituting the almond flour, but please let me know how it goes! I would recommend starting with 1 additional cup of oat flour, in place of the almond flour and adding a little bit more if needed 🙂

      Reply

  4. 5 stars
    Winner- Winner!!! Not only were these muffins fun to make but soooo delish! I may devour them all within a few days. The crumb had a great texture and so moist. If anyone is in doubt about the sweet potato, do not hesitate to make these. One of the best muffin recipes that will be a constant in my house. Oh annd lets not forget the crumb topping– over the top!

    Reply
5 from 1 vote

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