If Starbucks has done anything right, it’s their seasonal pumpkin spice treats. Warm, well-spiced, and marketed exclusively for fall, these treats feel cozy when the weather begins to turn crisp. We’ve transformed the cream cheese-filled pumpkin muffin into vegan perfection, best enjoyed with our sweet-and-salty, buzzworthy vegan salted caramel frappe. Both can be made quite easily in your home, which means you get to enjoy this treat year-round, whenever the craving hits. That’s what we call a win-win.
Make These Starbucks Pumpkin Spice Favorites At Home
1. Vegan Salted Caramel Frappe
Prep Time: 2-10 hours | Cook Time: 5-10 minutes | Makes 1 serving
Salted Caramel Sauce: (yields 1 cup)
1 cup brown sugar (can sub coconut sugar)
½ cup full-fat canned coconut milk
¼ cup vegan butter
½ teaspoon vanilla extract
1 teaspoon flaky salt
1 ½ cups ice cubes
½ cup strongly brewed coffee, cooled
½ cup non-dairy oat creamer
3 tablespoons Salted Caramel Sauce
Vegan whipped cream, for topping
- Make the Salted Caramel Sauce: Place brown sugar, coconut milk, and vegan butter in a medium saucepan over medium-high heat. Whisk constantly, allowing the coconut cream to melt and the sugar to dissolve. The mixture will begin to bubble and foam. Lower heat so the mixture is simmering, and continue to stir and cook for about 3-4 minutes. Once the sugar has dissolved and the caramel starts to thicken slightly, remove from heat and let cool for about 30 seconds. Stir in vanilla extract and flaky salt. Pour into a heat-proof glass container and allow to cool to room temperature. Caramel can be stored in a sealed glass container in the refrigerator for up to one week.
- Make the Frappe: Place ice cubes, coffee, non-dairy creamer, and vanilla extract in a blender. Blend on high until a uniform consistency is achieved, about 30 seconds.
- Drizzle the inside of a serving glass with caramel sauce, and pour the Frappe into the glass. Top glass with a generous spoonful of whipped cream, and drizzle more caramel sauce on top.
Notes & Tips:
- Coffee could be subbed for 2 shots espresso, cooled
- Place the can of coconut cream in the refrigerator to chill for at least two hours beforehand, preferably overnight. Discard the liquid (or save to use another time) that separates from the solidified cream.
- Make your own vegan whipped cream by placing a can of coconut cream in the refrigerator to chill for at least two hours beforehand, preferably overnight. Discard the liquid (or save to use another time) that separates from the solidified cream. Place ½ cup chilled coconut cream (solid part only) in a chilled bowl. Using a hand mixer fitted with the whisk attachment, whisk on high speed until soft peaks form. Add a tiny pinch of salt, and continue whisking on high speed for about 15 more seconds, until medium-stiff peaks are achieved. Place the bowl in the refrigerator while you make the Frappe.
2. Vegan Pumpkin Cream Cheese Muffin
Prep Time: 5 minutes | Cook Time: 18-20 Minutes | Makes 12 servings
Homemade Pumpkin Spice Blend:
4 teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
2 tablespoons flaxseed meal
5 tablespoons water (¼ cup + 1 tablespoon)
1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ tablespoons Pumpkin Spice Blend
½ teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup canned pumpkin puree
½ cup vegetable oil
¼ cup toasted pumpkin seeds
Cream Cheese Filling:
8 oz vegan cream cheese, softened
½ teaspoon vanilla extract
2-3 tablespoons powdered sugar
1 tablespoon non-dairy milk
Tiny pinch kosher salt
- Preheat the oven to 350F. Line a standard 12-cup muffin tin with cupcake liners.
- In a medium bowl, mix together the flaxseed meal and water to create a flax egg. Set aside for at least 5 minutes to thicken.
- Make the cream cheese filling: Place vegan cream cheese, vanilla extract, powdered sugar, milk, and salt in a medium bowl. Using a hand mixer, beat on medium-high until smooth.
- Transfer the cream cheese mixture into a piping bag, and place in the refrigerator until ready to use.
- In a large bowl, mix together the flour, sugar, Pumpkin Spice Blend, salt, baking powder, and baking soda,. Set aside.
- Once the flax egg has thickened, add pumpkin puree and vegetable oil, and whisk to combine. Pour the wet ingredients into the large bowl of dry ingredients and stir with a spatula until just combined. There should be no chunks of flour mixture remaining.
- Fill each muffin cup evenly with the batter.
- Remove cream cheese filling from the refrigerator and pipe about 1 tablespoon into the center of each muffin, leaving a small dollop peaking out above the muffin filling.
- Scatter pumpkin seeds evenly around the outsides of the muffins.
- Bake for 18-21 minutes, until a toothpick inserted into the bread part of the muffins comes out clean. Let muffins cool in the tins for about 5-10 minutes, then remove and set on a wire rack to cool completely.
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