These vegan pumpkin muffins are rich, moist, and packed with spices. Top them off with rich cashew cream cheese frosting for an indulgent fall treat!
Preheat the oven to 350°.
Add the wet ingredients to the dry and stir just until blended.
Divide the mixture among the muffin cups.
Bake for 23-25 minutes, or until the tops spring up when touched lightly.
Transfer the muffins to a cooling rack and allow them to cool completely.
While the muffins cool, place the cashews, maple syrup, 2 tablespoons of milk, lemon juice, vanilla and salt into the bowl of a food processor fitted with an s-blade.
Blend until smooth, adding additional milk to thin the mixture to the desired consistency.
When the muffins are cool, remove them from the tins and spread with frosting. Optionally, garnish with a sprinkle of cinnamon.
This post was updated in 2018 to include a new (and improved) frosting recipe and to make larger muffins. If you prefer smaller muffins, cut down on the recipe by ⅓ (or make 18 muffins instead of 12) and only bake them for 16 to 18 minutes. The old frosting recipe called for 1 cup of soaked raw cashews, juice of 1 lemon, 1 teaspoon of vanilla extract, 4 cups of powdered sugar and about ¼ cup of non-dairy milk (as needed to get the right consistency).