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–+ servings

Copycat Starbucks Pumpkin Muffin with a Cashew Cream Filling {vegan}

Print Recipe
Vegan pumpkin muffins with a decadent cashew cream filling.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 279
Author Kim

Ingredients

For the Muffins:

  • 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 tablespoon pumpkin pie spice*

For the Cashew Cream:

  • 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 tablespoon maple syrup
  • 1/4 cup almond milk

Instructions

For the Cashew Cream:

  • 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.

For the Muffins:

  • 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!!

Notes

No pumpkin pie spice? Make your own for this recipe with:
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/4 tsp. cloves

Nutrition

Serving: 1muffin | Calories: 279kcal | Carbohydrates: 33g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 151mg | Potassium: 140mg | Fiber: 4g | Sugar: 15g | Vitamin A: 3181IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg