Sweet Potato Muffins with Cream Cheese Filling

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!

Course Breakfast, Dessert

Cuisine American

Keyword cream filling, creamy vegan, dairy free, fall baking, gluten free, moist muffins, plant based, vegan cream cheese

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 357kcal

Author Jackie Akerberg

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 dairy free 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

Instructions

Preheat oven to 350 and line a muffin tin with 12 muffin liners.
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.
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.
Prepare the cream cheese filling by mixing the cream cheese, powdered sweetener, and vanilla together in a bowl.
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.
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.

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