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!
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!
Servings 0
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
- 3 tbsp Chia Seeds
- ½ cup Pumpkin Puree
- ½ cup Water
- ½ cup Cashew Milk (or other dairy-free milk)
- 5 tbsp Maple Syrup
- 3 tsp Apple Cider Vinegar
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.
Hi! Batter is on the dryer side. Is this normal?
It’s definitely not a “runny” batter but it is on the thicker side… if that makes sense
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” .
This was delicious! I used extra pumpkin and added a scoop of collagen powder. Thanks for the recipe!