Vegan Pumpkin Cream Cheese Muffins (Starbucks Copycat, Gluten-Free)
Delicious and moist Vegan Pumpkin Cream Cheese Muffins! This Starbucks copycat recipe is gluten-free and allergy-free. Perfectly spiced, soft pumpkin muffins, topped with a sweet dairy-free cream cheese filling! These light and fluffy homemade bakery-style muffins are just what you need for a cozy fall or winter breakfast!
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 minutes
- Yield: 10-12 Muffins 1x
- Category: Breakfast, Dessert, Snack
- Method: Bake
- Cuisine: American
Ingredients
Scale
Pumpkin Muffins:
- 1 3/4 Cup Gluten-Free All-Purpose Flour
- 2/3 Cup Granulated Sweetener (or preferred granulated sugar)
- 1/3 Cup Dark Brown Sugar Sweetener (or preferred dark or light brown sugar)
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/4 Tsp Salt
- 2 Tsp Pumpkin Pie Spice
- 1 1/2 Cups Canned Pure Pumpkin Puree
- 1 Flax Egg (1 TB Milled Flax Seed + 3 TB Water)
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract (or Maple Extract)
- 1/4 Cup Neutral Flavor Oil or Melted Vegan Butter
Cream Cheese Filling:
- 4 oz Plain Vegan/Allergy-Free Cream Cheese (softened)
- 2 TB Granulated Sweetener (or preferred granulated sugar)
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
Instructions
- Preheat your oven to 375°F.
- In a small bowl mix together the cream cheese filling ingredients and set it aside in the fridge to re-chill after being softened.
- In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, salt, and spices. Add the brown and granulated sweeteners and whisk together until combined.
- Add the pumpkin puree and gently mix the batter until almost fully combined before adding in the prepared flax egg and oil (or vegan butter). Mix the batter until smooth, careful not to over-mix.
- In a lined or well-greased standard 12-cup muffin tin, add about 3 tablespoons of pumpkin batter to each hole (you should aim for 10-12 muffins).
- Remove the cream cheese filling from the fridge and add about 2 teaspoons of filling to the centers of the unbaked muffins. Gently use the back of a spoon to press the filling into the batter slightly.
- Bake the muffins in the preheated oven for 15-20 minutes until the tops are lightly golden brown.
- Remove the muffins from the oven and allow them to cool for about 5 minutes before gently removing them from the pan and placing them on a wire rack.
Notes
Optional Pumpkin Seed Topping:
- Add 1/2 cup of chopped raw shelled pumpkin seeds (pepitas) to a skillet over medium heat with 1 tablespoon of butter. Add 2 tablespoons of brown sugar sweetener and a dash of cinnamon.
- Toast the pumpkin seeds until fragrant and crunchy, constantly stirring to caramelize.
- Remove the pan from the heat and allow the seeds to cool before topping the unbaked muffins.
- Store leftover muffins in a closed container in the fridge for about 5 days. Place a paper towel on the bottom of the container to absorb excess moisture. When serving leftovers, allow them to come to sit on the counter for a few minutes before serving for the best taste.
- Freeze the baked and cooled muffins for up to 4 months in the freezer, tightly wrapped in a container. When defrosting them, allow them to thaw in the fridge overnight.
Nutrition
- Serving Size: 1 Muffin
