If Starbucks has done anything right, it\u2019s 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. https:\/\/youtu.be\/KOsmRyRqex4 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 Ingredients: Salted Caramel Sauce: (yields 1 cup) 1 cup brown sugar (can sub coconut sugar) \u00bd cup full-fat canned coconut milk \u00bc cup vegan butter \u00bd teaspoon vanilla extract 1 teaspoon flaky salt Frappe: 1 \u00bd cups ice cubes \u00bd cup strongly brewed coffee, cooled \u00bd cup non-dairy oat creamer 3 tablespoons Salted Caramel Sauce Vegan whipped cream, for topping Preparation: \tMake 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. \tMake 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. \tDrizzle 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: \tCoffee could be subbed for 2 shots espresso, cooled \tPlace 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. \tMake 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 \u00bd 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\u00a0 Ingredients: Homemade Pumpkin Spice Blend: 4 teaspoons cinnamon 1 teaspoon ground ginger \u00bd teaspoon nutmeg \u00bc teaspoon ground cardamom \u00bc teaspoon ground cloves Muffins: 2 tablespoons flaxseed meal 5 tablespoons water (\u00bc cup + 1 tablespoon) 1 \u00bd cups all-purpose flour 1 cup granulated sugar 1 \u00bd tablespoons Pumpkin Spice Blend \u00bd teaspoon kosher salt 1 teaspoon baking powder \u00bd teaspoon baking soda 1 cup canned pumpkin puree \u00bd cup vegetable oil \u00bc cup toasted pumpkin seeds Cream Cheese Filling: 8 oz vegan cream cheese, softened \u00bd teaspoon vanilla extract 2-3 tablespoons powdered sugar 1 tablespoon non-dairy milk Tiny pinch kosher salt Preparation: \tPreheat the oven to 350F. Line a standard 12-cup muffin tin with cupcake liners. \tIn a medium bowl, mix together the flaxseed meal and water to create a flax egg. Set aside for at least 5 minutes to thicken. \tMake 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. \tTransfer the cream cheese mixture into a piping bag, and place in the refrigerator until ready to use. \tIn a large bowl, mix together the flour, sugar, Pumpkin Spice Blend, salt, baking powder, and baking soda,. Set aside. \tOnce 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. \tFill each muffin cup evenly with the batter. \tRemove 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. \tScatter pumpkin seeds evenly around the outsides of the muffins. \tBake 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.