These Pumpkin Chia Muffins are full of plant protein, fiber and they're refined sugar free! It's a healthier muffin that will fill you up and it's still packed with flavor!

I love topping them with a date sweetened cashew cream, which is basically this icing, but honestly they're good with or without it. You could also eat them with a little maple syrup or some vegan butter. They're also oil-free and nut-free as long as you use soy or oat milk to make them.

If you liked these muffins please leave a rating on the recipe below. I always love hearing what you think it the comments as well! And if you know someone who would enjoy these please share with them!

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Pumpkin Chia Muffins

These Pumpkin Chia Muffins are full of plant protein, fiber and they're refined sugar free! It's a healthier muffin that will fill you up and it's still packed with flavor! 
Course Breakfast
Cuisine American
Keyword Blueberry muffins, oil-free muffins, vegan pumpkin muffins
Prep Time 10 minutes
Cook Time 23 minutes
Servings 0
Author Megan Lawson Evans

Ingredients

Dry Ingredients

  • 2 cups Flour (I used unbleached all purpose, but whole wheat or spelt work too)
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 2 tsp Pumpkin Spice Mix

Wet Ingredients

Date Sweetened Cashew Cream

Instructions

  • Preheat oven to 350° F In a small/medium bowl, first mix the chia seeds with milk, water, maple syrup, pumpkin and ACV together. In a larger bowl, add all the dry ingredients and mix together. Pour the wet ingredients into the dry ingredients bowl and mix all together.
  • Add the mixture to a greased muffin tin. If you want them on the bigger side fill all the way to the top. For smaller muffins add less batter to each. Bake for 20-25 minutes. Allow to cool before serving.

Date Sweetened Cashew Cream

  • Add all the ingredients to the blender and blend until smooth. If you don't have a high speed blender like a Vitamix I recommend soaking the cashews in warm water at least 2 hours before or overnight. You can also sub the cashews for 3-4 tbsp cashew butter for easier blending. If it's too runny add more cashew butter.

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  • Hannah says:

    Hi! Batter is on the dryer side. Is this normal?

  • Susan says:

    I like this recipe and all that i subbed was some flax for some of the chia, soy and almond milk, spelt and whole wheat flours and some chocolate chips….a bit more pumpkin too. So good! Next time I will make your date sweetened cashew cream, but this time I have to use up cashew frosting from another website which used maple syrup and was much to runny for my carrot cake, sadly. Dates should be a much better sweetener for a thicker “frosting” .

  • Kayla says:

    This was delicious! I used extra pumpkin and added a scoop of collagen powder. Thanks for the recipe!

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