Wow, October ’20 who would have thought we would be here so soon with only 3 months left in the year. But as time flies temperatures drop and jackets become useful again. Fall (autumn) has finally arrived and you can’t do fall without ‘pumpkin spice’.
Since taking on love for top 8 free cooking, especially baking, the fall season is perfect for writing recipes and testing out my favorite autumn goodies. Last year was when I really started using pumpkin spice at home and it all started with a “pot luck” dessert that I call Pumpkin Spice Earthquake Cake which was truly a hit at my office. So this year I decided to take the recipe and create a top 8 free muffins which were a family hit!
So what I have for you to start off my fall meals are my Pumpkin Spice Cream Cheese Swirl Muffins ft. chocolate chips!
These muffins are a sweet and delectable necessity for anyone who desires pumpkin or simply enjoys homemade fall treats with no remorse. Since I was able to write this recipe as not only vegan but top 8 free considered I am excited to share this recipe that is good for breakfast, lunch, or dinner!
The ingredients list consist of:
- Pumpkin Puree
- Vegan Cream Cheese
- Vegan Butter
- Vanilla
- Gluten-Free Flour
- Brown Sugar
- Granulated Sugar
- Pumpkin Pie Spice
- Baking Soda
- Salt
- Dark Chocolate Chips
- Vegetable Oil
First, the key is to combine the wet ingredients separately from the dry ingredients! So in a medium bowl whisk together melted butter, brown sugar, granulated sugar, pumpkin puree, vanilla, dark chocolate chips, and oil.
Tip: be sure your can of pumpkin is puree NOT pie filling. Although they may look the same while cooking ingredients can alter the rising capacity as well as the cooking time.
Next, in a small bowl mix together the dry ingredients (flour, pie spice, baking soda, and salt.
Once wet ingredients and dry ingredients are mixed, sift dry ingredients in wet ingredients bowl and then whisk until fully combined.
Flour Tip: The flour I used today was Sorghum Flour, a whole grain gluten-free alternative to standard all-purpose flour without any wheat properties. This whole grain flour substitute can be used for any baking or cooking purposes.
Once, the wet and dry ingredients are fully combined in a separate bowl you can focus on the creamy and sweet cream cheese mixture by taking your vegan cream cheese, granulated sugar, and vanilla. You want to mix until creamed so feel free to soften your cream cheese if you are having a hard time whisking.
Now for the fun part, prepping our swirl muffins. Take your lined muffin pan and fill 3/4s of each cup with pumpkin batter. Once each cup is filled, place a small dollop of the sweetened cream cheese mixture on top of each cup. At this time you want to preheat your oven to 375 degrees.
Tip: you can line with standard baking cups, however, if you do not have baking cups you can cut small squares of parchment paper and create baking cups to line your pan.
After adding in cream cheese mixture take a toothpick and begin to create swirls in each cup to lightly combined the creamed mixture with the pumpkin batter.
At this point, your oven should be preheated. Place the tin pan into the oven to bake for 18-22mins.
Tip: When first writing this recipe I realized that I did not have enough baking soda and did not get the rise that I wanted so as a tip be sure when making muffins you are putting enough baking soda so the muffins don’t drop!
After about 20mins the muffins should be fully baked and ready to remove from the oven. Once removed allow the muffins to sit for 2-3mins to cool and enjoy!
While still warm you will be able to taste the moist texture of the muffin with the creaminess of the cream cheese swirl and melted chocolate
Vegan Pumpkin Spice Swirl Chocolate Muffins
Equipment
- A Medium & 2 small bowls
- Whisk
- Baking Cups
- Toothpicks
- Sifter
- Muffin tin pan
Ingredients
Wet Ingredients
- 15 oz Pumpkin Puree
- ¼ cup Vegan Butter Room temperature
- ¾ cup Brown Sugar
- ½ cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1 cup Dark Chocolate Chips
- 1 tbsp Vegetable Oil
Dry Ingredients
- 1 cup Gluten-free flour *Sorghum flour
- 1 tsp Pumpkin pie spice
- 1 tsp Baking soda
- ½ tsp Salt
Sweet Cream Cheese Swirl
- 8 oz Vegan Cream Cheese *Soy-free
- ⅛ cup Granulated Sugar
- 1 tsp Vanilla Extract
Instructions
- In a medium bowl, cream vegan butter, brown sugar, and granulated sugar
- Once creamed add the remaining wet ingredients (vanilla, pumpkin, oil, chocolate)
- In a separate small bowl, combine dry ingredients (flour, pie spice, baking soda, salt)
- With a sifter, sift dry ingredients into wet ingredients bowl and whisk until combined
- In a small bowl, cream the sweet swirl ingredients (cream cheese, sugar, vanilla) until smooth
- Line tin pan with baking cups, and fill ¾ of each cup with pumpkin batter
- One filled add a ½ a tbsp of cream cheese mixture to each cup
- Use a toothpick to create swirls in each cup and place in 375° oven for 18-22 mins
- Once muffins have finished baking allow a few mins to cool and enjoy
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