Vegan Pumpkin Spice Swirl Chocolate Muffins
A vegan and top 8 free take on an American fall classic
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