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!
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.