These Pumpkin Cream Cheese Muffins are the perfect way to embrace the chillier weather and bring a taste of fall into your kitchen. Each bite is a delicious combination of warmly spiced pumpkin batter and a rich, creamy vegan cream cheese filling that oozes with flavor. Topped with crunchy pumpkin seeds, these muffins are a delightful balance of texture and taste, providing the ultimate comfort in every bite. Inspired by the beloved Starbucks treat, this homemade version is both easy to make and far more satisfying, allowing you to enjoy all the seasonal goodness from the comfort of your own home.
Why You’ll Love This Recipe:
You’ll adore these muffins because they embody everything you love about fall baking—cozy spices like cinnamon, nutmeg, and ginger blended with the earthy sweetness of pumpkin puree. The addition of the tangy, creamy vegan cream cheese filling takes these muffins to another level of indulgence, giving you a satisfying, gooey center with every bite. Whether you follow a plant-based diet or not, these muffins will impress everyone with their fluffy 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 autumn 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. Bake them for family gatherings, school bake sales, or simply 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 autumn nostalgia.
Decoration Tips:
For a beautiful presentation, top each muffin with a sprinkle of pumpkin seeds before baking. They not only add a delightful crunch but also give the muffins a professional, bakery-style appearance. You can also dust a little cinnamon on top of the muffins after they’ve cooled for an extra touch of warmth. If you want to take it up a notch, drizzle a light glaze made from powdered sugar and a splash of vanilla or maple syrup over the top for an added layer of sweetness and shine. Serve them on a rustic wooden board or with a few autumn leaves for an Instagram-worthy fall display.
Ingredients (for 6 muffins):
Dry Ingredients:
- 1 cup flour (135 g)
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- Dashes of nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup pumpkin puree
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 1/2 tablespoon apple cider vinegar
- 1/4 cup liquid coconut oil or canola oil
- 1 teaspoon vanilla extract
Filling Ingredients:
- 1 cup vegan cream cheese
- 1/2 cup sugar
- Dash of vanilla extract
Topping:
- Pumpkin seeds for garnish
Directions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners. This recipe yields about 6 muffins, so prepare your tin accordingly. - Prepare the Flax Egg:
In a small bowl, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Stir well and let it sit for 5-10 minutes to thicken. This will act as an egg substitute, giving the muffins structure. - Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, ginger, and salt. Set aside. - Mix the Wet Ingredients:
In a separate bowl, combine the pumpkin puree, flax egg, apple cider vinegar, coconut oil (or canola oil), and vanilla extract. Stir until well combined. - Combine the Wet and Dry Ingredients:
Gradually pour the wet ingredients into the dry ingredients and mix gently with a spatula until everything is well incorporated. Be careful not to overmix, as this can make the muffins dense. - Fill the Muffin Cups:
Divide the batter evenly among the lined muffin cups, filling each about halfway. This will leave room for the cream cheese filling. - Prepare the Cream Cheese Filling:
In a small bowl, whisk together the vegan cream cheese, sugar, and a dash of vanilla extract until smooth. Transfer the mixture into a piping bag or a plastic bag with the tip cut off. - Add the Filling:
Insert the tip of the piping bag halfway into each muffin and pipe a generous amount of the cream cheese filling into the center of each muffin. The filling will bake into the center, creating a creamy core. - Top with Pumpkin Seeds:
Sprinkle pumpkin seeds over the tops of the muffins for a bit of crunch and added decoration. - Bake:
Bake the muffins in the preheated oven for 25-30 minutes, or until a toothpick inserted into the muffin (away from the filling) comes out clean. The muffins should be golden and slightly firm to the touch. - Cool and Serve:
Once baked, remove the muffins from the oven and allow them to cool at room temperature. The cream cheese filling will set as they cool. Store the muffins in the fridge for 3-4 days for the best flavor and texture.
Enjoy these incredibly delicious Pumpkin Cream Cheese Muffins, perfect for a cozy fall day!