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

Cook Time 23

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

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

Date Sweetened Cashew Cream

½ cup Water
½ cup Cashews (raw)
4-5 Dates

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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