For all the fellow Starbucks fans out there who love the pumpkin cream cheese muffin but need a version that is vegan and gluten-free…I give you my vegan and gluten-free pumpkin streusel “cream cheese” muffins! All the moist texture and pumpkin spice flavor of the original with an extra creamy flavorful pumpkin filling that’s dolloped in the center after baking. Instead of plain pumpkin seeds on top, I kick it up a notch by mixing chopped pumpkin seeds into a yummy crunchy vegan gluten-free crumble topping for extra flavor and texture. I love all things Starbucks but even I’d be willing to forgo the beloved Starbucks muffin for this delish, lightened, and vegan, GF version. The perfect sidekick for that pumpkin spice latte or your go-to morning brew!
To make these I start with my streusel ingredients combining white and brown sugar, chopped pepitas, cinnamon, gluten-free flour then work in a little bit of coconut oil or vegan butter until crumbly. I then set aside and move on to the muffins. I use gluten-free flour and mix it with baking powder, baking soda, spices, and salt.
In a separate bowl, I mix white and brown sugars with the wet ingredients including pumpkin purée, oil, almond milk, and vanilla. Then I add the dry ingredients to the wets and combine being careful not to over mix, add to lined muffin tins, sprinkle with the streusel, and bake for 20 minutes.
Meanwhile, I stir together vegan cream cheese with a little sugar or maple syrup, a Tbs or so of pumpkin purée and a dash of pumpkin pie spice. Once muffins have baked and cooked. I core out the center and fill with the tasty vegan pumpkin cream cheese mixture.