Copycat Starbucks Pumpkin Muffin with a Cashew Cream Filling (vegan)
If you’ve been reading very long, you know that I definitely earn my frequent flyer miles at Starbucks….. love that place! I have to admit, though, I usually keep it pretty simple. I’ll order a coffee with steamed Breve and maybe a couple of pumps of sugar-free vanilla or I go with iced coffee with a splash of soy and two pumps of sugar-free vanilla. If I’m feeling extra adventurous, I have a skinny latte or a skinny caramel macchiato. When it comes to the pastries behind the glass, they barely get a glance. A couple of weeks ago, I did decide to throw caution to the wind and I ordered a slice of pumpkin bread. It was pretty delicious, but nothing over the top. I’ve definitely been eyeing the pumpkin cream cheese muffins, though.
I decided, I had to recreate these decadent looking muffins, but I knew the cream cheese in the original recipe probably wouldn’t agree with my tummy and would be much too rich for breakfast. I’ve seen lots of vegan recipes around the blogosphere subbing cashew cream for cream cheese and after tasting cashew cream, when I made my brownie cakes; I knew it would be the perfect filling substitute for cream cheese. Since I wasn’t using cream cheese, I decided to go completely vegan with this recipe and use flax eggs. If you’d rather use regular eggs, use two.
- 2 flax eggs ----> 2 tbsp. ground flax and 6 tbsp. water
- 3/4 cup sugar or 1/2 cup xylitol I used xylitol.
- 1/2 cup coconut oil melted
- 1 cup pumpkin puree
- 1 3/4 cup spelt or all-purpose or whole wheat pastry flour I used spelt flour.
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 tbsp. pumpkin pie spice or 1.5 tsp. cinnamon, 1/2 tsp. ginger, 1/2 tsp. nutmeg, and 1/4 tsp. cloves
- 1 cup raw cashews soaked in water for a couple of hours
- 1/2 tsp. vanilla extract
- 1/2 tsp. pumpkin pie spice or cinnamon
- 1 tbsp. maple syrup
- 1/4 cup almond milk
- Drain and rinse cashews. Blend all ingredients in a high-speed blender or food processor. If mixture is really thin, pop it in the fridge and it will thicken up. Store any extra cashew cream in the fridge and use as a spread or topping.
- Combine ground flax and water in a small bowl and set aside. (This mixture needs to set for 5-10 mins.)
- Mix the sugar(or xylitol), oil, pumpkin, and flax eggs together very well in a large mixing bowl. Add the flour, baking soda, baking powder, salt and pumpkin pie spice to the bowl of wet ingredients. Stir well to incorporate and fully mix everything together.
- Line muffin tins with paper cups, or lightly oil them. Spoon about 1-2 tbsp. of batter into the bottom of each muffin. Make sure this batter is spread thinly and evenly across the bottom of each muffin tin. Hit your baking pan flat on the counter a few times to accomplish this.
- Next, distribute a spoonful (approx. 1 tbsp.) of the cashew cream filling in each.
- Finally, evenly distribute the remainder of the batter over the top of the cashew cream. Approx. 2-3 tbsp. each.
- Bake at 350 for 20-25 minutes. Let cool and then enjoy!!
Since, I’ve never actually tasted one of Starbucks Pumpkin Cream Cheese Muffins. If you have and you give this recipe a try, please let me know how they compare. I’ll tell you one thing, Starbucks’ muffins don’t even come close to these when it comes to nutritional value. Check out the ingredients in one Pumpkin Cream Cheese Muffin from Starbucks…..YIKES! The ingredients below are copied straight from the Starbucks website.
sugar, unbleached, enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine monitrate, riboflavin, folic acid), cream cheese filling [cream cheese (milk, cream, cheese culture, salt, carob bean gum), water, sugar, corn syrup, modified food starch. contains 2% or less of the following: nonfat dry milk, disodium phosphate, salt, lactic acid, natural flavor, preservatives (potassium sorabate, sodium benzoate)], pumpkin puree, whole eggs, water, soybean oil, praline pumpkin seeds (sugar, pumpkin seeds, spice, salt, caramel color), nonfat yogurt (cultured pasteurized skim milk, modified corn starch, carrageenan, pectin, vitamins a, c, d, e), sour cream (cultured, pasteurized skim milk, cream, modified corn starch, locust bean gum, guar gum, carrageenan), pumpkin flakes [pumpkin, maltodextrin, corn flour, lecithin (sunflower)], salt, sodium bicarbonate, ground cinnamon, vanilla extract, nutmeg, ginger, cloves, ground cardamom
I think I’ll stick with my tasty muffins and simple ingredients. If you prefer, you can actually make these without the cashew cream filling, but I wouldn’t recommend it. The cashew cream filling adds a lovely sweetness and depth that you just don’t get with plain pumpkin muffins. Enjoy!!
Something to think about….
Have you tried a Starbucks Pumpkin Cream Cheese Muffin? If so, what did you think?
Have you ever tried a copycat recipe?
If you’re interested, I also have a copycat recipe for Panera’s Autumn Squash Soup and it’s veganized too!