Pumpkin Swirl Muffins | Vegan


This is a paid collaboration with Bute Island Foods.

Now that Autumn is in full swing, it's the perfect excuse to bake all things pumpkin! It's pretty much a little tradition of mine to make pumpkin bread around Halloween, but this year I wanted to try out a few more pumpkin ideas and share them with you!

Here are some of my previous pumpkin flavoured recipes:

I absolutely love the texture that pumpkin gives baked goods, it makes things so fluffy and soft, but the flavour is also amazing! I hadn't tried pumpkin until a few years ago, I was always so skeptical and thought it would be strange to add it to anything, but one day I decided to try making my own pumpkin bread and now I'm obsessed with adding pumpkin to everything! If you've got doubts about it, I promise you that you shouldn't!

I have also teamed up with one of my favourite brands, Bute Island Foods on this recipe using their original cream sheese as a cream cheese swirl alternative! This gives the pumpkin muffins a delicious sweetness and makes them a little bit sticky so they also feel more like a dessert. 

Check out Bute Islands huge range of vegan cheese options here.
These muffins also taste really good warmed up in the microwave for 30 seconds and served with ice cream! or of course you could eat them at room temperature as they are!


Makes: 16   Prep Time: 10 mins   Cook Time: 25 mins

You will need: 

- 1 3/4 cups self raising flour
- 1/2 tsp salt
- 1/2 tbsp ground cinnamon
- 1/2 tbsp ground nutmeg
- 1 tsp ground ginger
- 1 cup caster sugar
- 1/2 cup light brown sugar
- 1 can pure pumpkin puree 
- 2 vegan eggs (I use Orgran egg replacement)
- 1/2 cup vegetable oil 
- 1 tbsp vanilla extract

Cream "Cheese" Swirl - 

- 2 tsp vanilla extract 
- 1/4 cup icing sugar


1. Preheat the oven to 200C. Line a muffin tin with 16 muffin cases.

2. In a stand mixer / large mixing bowl, add the self raising flour, salt, cinnamon, nutmeg, ginger, caster sugar and light brown sugar. Mix to combine.

3. In a separate bowl, add the pumpkin puree, vegan egg replacement, vegetable oil and vanilla extract. Mix this well until fully combined before gradually adding the wet ingredients to the bowl of dry ingredients. Mix as you go until all of the wet ingredients are well combined and there are no lumps. 

4. Scoop out the pumpkin muffin mixture into each of the muffin cases. I poured around 2 - 3 tbsp into each muffin case, until they were 3/4 of the way full.

5. In a medium sized bowl add the cream cheese, vanilla extract and icing sugar. Whisk the ingredients together either with an electric whisk or regular hand whisk, until the mixture is really smooth and pourable. pour 1 tbsp of mixture into each muffin case and use a toothpick to swirl the cream cheese into the pumpkin batter.

6. Place the trays into the oven for 20 minutes or until a toothpick comes out clean from inserting one in the centre.

These really the perfect autumnal treat and ideal with a cup of coffee, especially on a rainy day when you want something comforting!

What's your favourite pumpkin flavoured treat?

Love Always,
Shannon x 

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