Jessica
These pumpkin spice muffins have the perfect amount of spice. A delicious cream cheese vanilla bean drizzle tops them, making them a delightful treat.
A note on some of the ingredients
Pumpkin puree: This recipe uses pure pumpkin puree. I purchase mine but of course if you are feeling ambitious you can always make your own. When you buy it, ensure that it’s not pumpkin pie filling and that pumpkin is the only ingredient listed.
Unsweetened applesauce: I find it easiest to buy the snack packs of unsweetened applesauce. I don’t want to open a jar for a recipe and then have the rest of the jar disappear in the back of the fridge forever. One of the snack pack cups holds a half cup, which is exactly what this recipe needs.
Non dairy milk: When baking I always use an unsweetened soy milk. This way I can control the sugar in the recipe and the baking is nut free and can be sent to school.
Gluten free flour: I always use Bob’s Red Mill 1:1 gluten free flour (blue bag) for baking. I also recommend weighing the flour to get the best measurement. If you don’t have a scale you can use measuring cups by ensuring you “fluff” the flour with a fork, scoop it into the measuring cup and then level it off. If flour gets packed too tightly during measurement, the batter will turn out too thick.
Vegan cream cheese: For this recipe I used Violife plain plant based cream cheese. Any vegan and gluten free cream cheese would work.
Vanilla bean paste: I have a small jar of vanilla bean paste that I purchased from Amazon. I only use the paste where the vanilla flavor will really shine such as in this drizzle. You can easily substitute vanilla extract.
How the muffins are made
Preheat the oven and line a 12 cup muffin tin with liners.
The next step is to make vegan buttermilk which is simply mixing the non dairy milk with apple cider vinegar. Allow the mixture to sit while gathering the rest of the ingredients.
In a large bowl mix the sugars, pumpkin and applesauce together until well combined. Add in the vegan buttermilk and the vanilla and stir again.
In a medium bowl weigh or measure the flour, add in the baking powder, baking soda, salt and spices.
Combine the dry ingredients with the wet and mix until no dry patches remain. Scoop the batter into the prepared muffin tin until each cup is almost full.
Bake the muffins for 20 to 22 minutes. Let them cool for 5 to 10 minutes in the pan before gently moving them to a wire rack. As the muffins cool the crumb will become less dense. As they are cooling make the cream cheese vanilla bean drizzle. Once the muffins are completely cool add the drizzle. Stove the muffins in an air tight container in the fridge for up to 5 days.
Enjoy!
Gluten free Pumpkin Spice Muffins
Lightly spiced pumpkin muffins topped with a cream cheese, vanilla bean drizzle.
12
servings10
minutes20
minutes178
kcal30
minutesKeep the screen of your device on
Ingredients
1 cup pumpkin puree
1/2 cup unsweetened applesauce
1/2 cup unsweetened non dairy milk
1 tsp apple cider vinegar
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 tsp vanilla extract
2 cups gluten free flour (290g) (I use Bob’s Red Mill 1:1 Gluten free flour)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
- For the cream cheese, vanilla Bean drizzle
4 tbsp vegan cream cheese, softened
3 tbsp icing sugar
1/2 tsp vanilla bean paste
Directions
- Preheat the oven to 365°F and line a 12 cup muffin tin
- In a small bowl or measuring cup mix the non dairy milk and apple cider vinegar and set aside.
- In a large bowl mix together the pumpkin puree, applesauce and sugars until well combined. Add in the milk mixture and vanilla mixing again until all combined.
- In a medium bowl weigh/measure the flour and add the baking powder, baking soda, salt and spices. Mix together.
- Add the dry ingredients into the wet and mix just until there are no dry patches left.
- Fill the 12 cup muffin tin with the batter and bake for 20 – 22 minutes.
- Once the muffins are done baking let them cool for 5 – 10 minutes in the pan and then gently move them to a wire cooling rack.
- When the muffins are completely cool mix together the cream cheese, icing sugar and vanilla bean paste in a small bowl. Depending on how soft the cream cheese is a teaspoon of non dairy milk may need to be added. Drizzle the mixture over the muffins.
Notes
- Nutritional information is a rough estimate.
- The muffins are best kept in an air tight container in the refrigerator for up to 5 days.
- Without the cream cheese drizzle these muffins are oil free.
Nutrition Facts
- Total number of serves: 12
- Calories: 178kcal
- Carbohydrates: 38.3g
- Protein: 1.8g
- Fat: 2g
- Saturated Fat: 1.2g
- Trans Fat: 0g
- Sodium: 293.3mg
- Potassium: 102.2mg
- Fiber: 1.1g
- Sugar: 16.6g
