Pumpkin Cream Cheese Muffins

Starbucks Dupe Made Vegan

I used to love the Starbucks pumpkin cream cheese muffins. Since becoming vegan I knew I had to make a vegan version. These muffins are light and fluffy with the tanginess from the cream cheese center.

If you love anything pumpkin, you will love these. There is the perfect amount of pumpkin flavor with the perfect amount of spice.

Vegan butter: you can use any vegan butter you prefer. If you aren’t vegan normal butter works as well. You can also use liquid oil.

Sugar: I used coconut sugar in mine. Any granulated sugar will work (white, brown, etc.) DO NOT use a liquid sweetener such as maple syrup it won’t turn out the same.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan normal milk works as well.

Pumpkin pie spice: if you don’t have pumpkin pie spice you can just use a mix of cinnamon, nutmeg, ginger, and cloves. Add as much or as little of each as you want.

All-purpose flour: I haven’t tested any other flours. The closest thing I would recommend is a 1:1 gluten-free flour.

Ingredients:

• Vegan butter

• Sugar

• Pumpkin puree

• Nondairy milk

• Baking powder

• Pumpkin pie spice

• All- purpose flour

• Vegan cream cheese

• Vegan yogurt

Recipe:

Makes 6 muffins (double for a dozen)

Muffin:

• 3 tablespoons vegan butter

• 1/3 cup sugar

• ½ cup pumpkin puree

• ¼ cup nondairy milk

• 2 teaspoons baking powder

• 2 teaspoons pumpkin pie spice

• 2/3 cup all-purpose flour

Cream cheese filling:

• 1/3 cup vegan cream cheese

• ¼ cup sugar

• 1/3 cup vegan yogurt

Directions:

1.    Preheat your oven to 350 degrees Fahrenheit.   Line a cupcake pan with liners or spray with cooking spray.

2.    In a small bowl melt your butter. Transfer to a larger bowl and add in the sugar, pumpkin, and nondairy milk. Stir well.

3.    Add in the baking powder, pumpkin pie spice, and all-purpose flour. Stir until a batter is formed.

4.    Transfer to cupcake pan and set aside.

5.  In a bowl combine the vegan yogurt and cream cheese. You can also do this in a blender. Once combined add in the sugar. Stir well. Transfer this mixture to a pipping bag or a ziplock bag. If you are using a ziplock bag, cut the corner of the bag to allow the mixture to come out.

6. Squeeze the mixture into each muffin. You want to stop once you see the mixture come out on top of the muffin.

7. Bake for 20-25 minutes or until a toothpick comes out clean.

Allow to completely cool before eating. Be sure to store these in the refrigerator or freezer. The muffins should last up to 5 days in the refrigerator. You can also store in the freezer to last longer. They should last for a month minimum.

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If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!