It’s the first day of October, so you know what that means… SPOOKY SZN / FALL IS FINALLY FUCKING HERE. I’m tapping into my basic bitch self today to bring you these Pumpkin Spice Muffins with Cinnamon Maple Cream Cheese Icing. They’re hella fucking easy to make, and will super satisfy all your pumpkin-y fall cravings.

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. I only used one of their products in this recipe, but it’s honestly one of my favorite products they make… their Cream Cheese. It’s seriously one of the best vegan cream cheeses on the market in my opinion, and holy crap does it make an amazing icing for the muffins.

So first off, get that oven preheating to 350F & line a muffin tin with muffin liners. Then you can start on making your dry & wet mixes! For the dry mix, in a large bowl whisk together your flour, spices, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together your pumpkin puree, milk, oil, and vanilla. Once everything is combined separately, then add your wet mix into the dry and fold together until JUST combined! No need to over mix this.

Divide the mixture amongst the 12 muffin liners, and place into your 350F preheated oven for 23-25 minutes until toothpick comes out clean! Take them out of the oven once they’re done & allow to cool COMPLETELY before icing them.

When the muffins are almost completely cooled you can go ahead and make the icing. For this, add your room temperature Follow Your Heart Cream Cheese, powdered sugar, cinnamon, maple syrup, milk, lemon juice, and salt into a bowl and whisk until totally combined. If it’s too thin, add more powdered sugar, if it’s too thick, add more milk. When the muffins are cooled, drizzle the icing on top, and then top with sprinkles or more cinnamon if desired!

And that’s it! Super easy, super delicious, and definitely something amazing to make for the first day of October. Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

Pumpkin Spice Muffins

These Pumpkin Spice Muffins with Cinnamon Maple Cream Cheese Icing are the perfect thing to kick off fall! And they're vegan!

Prep Time 10 minutes
Cook Time 25 minutes
Servings 12 muffins
Author PLVNTFOOD by Chef Brianna Gallo


Pumpkin Spice Muffins

  • 1 1/2 cups all-purpose or whole wheat pastry flour
  • 3/4 cup organic granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 2 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups canned pumpkin puree
  • 3/4 cup unflavored / unsweetened soy or almond milk
  • 1/3 cup canola oil or your favorite baking oil
  • 1 1/2 teaspoons vanilla extract

Cinnamon Maple Cream Cheese Icing

  • 1 1/2 cups follow your heart cream cheese
  • 1/8 cup maple syrup
  • 2-4 tablespoons unflavored and unsweetened non-dairy milk
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup powdered sugar


Pumpkin Spice Muffins

  1. Preheat the oven to 350°.
  2. Line 12 muffin cups with papers.
  3. In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, spices and salt.
  4. In a separate, smaller bowl, stir together pumpkin puree, milk, oil and vanilla.
  5. Add the wet ingredients to the dry and stir just until blended.
  6. Divide the mixture among the muffin cups.
  7. Bake for 23-25 minutes, or until the tops spring up when touched lightly.
  8. Transfer the muffins to a cooling rack and allow them to cool completely.

Cinnamon Maple Cream Cheese Icing

  1. While the muffins cool, place the room temperature cream cheese, maple syrup, vanilla extract, salt, cinnamon, powdered sugar and lemon juice into a bowl. Mix until a paste forms. Slowly add your almond milk until a thick-ish icing is formed.
  2. Frost the Muffins
  3. When the muffins are cool, remove them from the tins and spread with icing. Optionally, garnish with a sprinkle of cinnamon or sprinkles.
  4. Serve.

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