Pumpkin Cream Cheese Muffins – A Cozy, Creamy Fall Delight (Starbucks Copycat)

These Pumpkin Cream Cheese Muffins are the perfect way to take advantage of the colder weather and bring a taste of fall into your kitchen. Each bite is a delicious combination of warmly spiced pumpkin dough and a rich, creamy vegan cream cheese filling that’s bursting with flavor. replaces the word nice with emptypped with crunchy pumpkin seeds, these muffins strike a delicious balance of texture and taste, delivering the ultimate comfort in every bite. Inspired by the beloved Starbucks treat, this homemade version is both easy to make and much more satisfying, allowing you to enjoy all the goodness of the season from the comfort of your own home.

Why you will love this recipe:

You’ll love these muffins because they embody everything you love about fall baking: gentle spices like cinnamon, nutmeg, and ginger mixed with the earthy sweetness of pumpkin puree. Adding the tangy and creamy vegan cream cheese filling takes these muffins to another level of indulgence, giving you a gooey, satisfying center in every bite. Whether you follow a plant-based diet or not, these muffins will impress everyone with their moist texture and rich flavor. Plus, the crunchy pumpkin seeds on top add just the right amount of contrast to the soft muffin base, making each bite a symphony of taste and texture.

Perfect occasion:

These Pumpkin Cream Cheese Muffins are perfect for any fall morning when you want to treat yourself to something special with your coffee or tea. They also make a fantastic addition to fall brunches, holiday breakfasts, or cozy weekends at home. Make them for family gatherings, school bake sales, or just as a sweet snack for any day of the week. With their warm spices and creamy filling, they bring the essence of fall to any occasion, making them a great choice for seasonal celebrations or just indulging in some fall nostalgia.

Decorating Tips:

For a beautiful presentation, garnish each muffin with a sprinkle of pumpkin seeds before baking. They not only add a delicious crunch, but also give the muffins a professional, bakery-style appearance. You can also sprinkle a little cinnamon on the muffins once cooled for an extra touch of warmth. If you want to go a step further, drizzle a light frosting made with powdered sugar and a little vanilla or maple syrup on top for an extra layer of sweetness and shine. Serve them on a rustic wooden board or with some fall leaves for an Instagram-worthy fall presentation.

Ingredients (for 6 muffins):

Dry ingredients:

• 1 cup flour (135 g)
• 1/2 cup sugar
• 1 teaspoon of baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon of cinnamon
• A few dashes of nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon ginger
• 1/4 teaspoon of salt

Wet ingredients:

• 3/4 cup pumpkin puree
• 1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons water)
• 1/2 tablespoon of apple cider vinegar
• 1/4 cup liquid coconut oil or canola oil
• 1 teaspoon of vanilla extract

replaces the word nice with emptypping ingredients:

• 1 cup vegan cream cheese
• 1/2 cup sugar
• A dash of vanilla extract

Trim:

• Pumpkin seeds for garnish

Instructions:

1. Preheat the oven:
   Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners. This recipe makes approximately 6 muffins, so prepare your pan accordingly.
2. Prepare the flax egg:
   In a small bowl, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Stir well and let sit for 5 to 10 minutes to thicken. This will serve as a substitute for the egg, giving structure to the muffins.
3. Mix the dry ingredients:
   In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, ginger and salt. Cancel.
4. Mix the wet ingredients:
   In another bowl, combine the pumpkin puree, flax egg, apple cider vinegar, coconut oil (or canola oil), and vanilla extract. Stir until well combined.
5. Mix the wet and dry ingredients:
   Gradually pour the wet ingredients into the dry ingredients and mix gently with a spatula until well incorporated. Be careful not to overmix, as this could make the muffins dense.
6. Fill the muffin tins:
   Divide the batter evenly among the lined muffin cups, filling each about halfway. This will leave room for the cream cheese filling.
7. Prepare the cream cheese filling:
   In a small bowl, whisk together the vegan cream cheese, sugar, and a pinch of vanilla extract until smooth. Transfer the mixture to a piping bag or plastic bag with the tip cut off.
8. Add the garnish:
   Insert the tip of the piping bag halfway into each muffin and pipe a generous amount of cream cheese filling into the center of each muffin. The filling will cook in the center, creating a creamy core.
9. Garnish with pumpkin seeds:
   Sprinkle pumpkin seeds on top of the muffins for a little crunch and added decoration.
10. Cook:
    Bake the muffins in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the muffin (away from the filling) comes out clean. The muffins should be golden brown and slightly firm to the touch.
11. Cool and serve:
    Once cooked, remove the muffins from the oven and let them cool to room temperature. The cream cheese filling will set as it cools. Store muffins in the refrigerator for 3 to 4 days for optimal flavor and texture.

Enjoy these incredibly delicious Pumpkin Cream Cheese Muffins, perfect for a cozy fall day!