When the leaves begin to turn crimson, warm honey, and marigold-mustard, I know it’s time to crank up the old oven and cozy up with a platter of warm and Fluffy Chia Seed Pumpkin Muffins.
Yes, an entire platter – sometimes it’s that kind of day.
More Dessert Recipes:
These vegan pumpkin muffins with chia seeds are packed with autumn flavors including pumpkin pie spice, cinnamon, pumpkin, and sugar.
They are perfect with a mug of warm ginger tea or black, bitter coffee to balance the sweetness.
These fall-appropriate muffins are bound with fiber from the oat flour and chia seeds, which also doubles up as an egg replacement.
Because we’re using oat flour, these muffins will be slightly denser than muffins using all-purpose white flour, which means these muffins will be very satisfying.
Additionally, the muffins are packed with important nutrients including iron, magnesium, and protein. These muffins are also dairy-free, egg-free, healthy, vegan, and easy to make.
What Is Oat Flour?
Oat flour is simply dry, uncooked oats that have been blended until flour-like. Sometimes I will use oat bran, as it’s more nutrient-dense than old-fashioned oats.
However, I chose to use quick-cooking oats as I find them much lighter than oat bran, which works perfectly in baked goods.
How To Make Oat Flour
Otherwise, you might have clumps of oats that won’t fare well in baked goods.
Blend until light and fluffy. Then, sift the flour with a sifter.
What Do I Use Instead Of Pumpkin Pie Spice?
If you can’t find pumpkin spice, you’re in luck. Pumpkin pie spice is essentially a blend of spices including ground cinnamon, ginger, nutmeg, allspice, and cloves.
Here is the breakdown for pumpkin pie spice:
- 2 tablespoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 ½ teaspoon ground cloves (optional)
Stir until well-combined. Feel free to tweak the measurements to your liking. If you love more cinnamon, go for more.
If you prefer to skip on the allspice, you can do that too.
How To Soften Butter?
If your butter is hard and very cold, to soften, you’ll just need to let it sit out for about 10 minutes or so.
I used plant-based, Melt Organic butter, which is already creamy and soft, but I had it sit for a couple of minutes to make it easier to fold in this recipe.
It’s important to note we just want the butter to be soft in this recipe, not melted.
Add-Ons To Include or Top Off
If you want to add other ingredients to add depth, flavor, or texture to your muffins – go for it. Here are some ideas you can work with.
- Chopped walnuts
- Chocolate chips
- Toasted pumpkin seeds
- Additional sugar
- Frozen or fresh berries
- Old-fashioned oats
- Sugar glaze
- Shredded carrots
How To Store
It’s best to eat enjoy these fluffy chia seed pumpkin muffins right away or within 24 hours after cooled down.
However, they can be stored and consumed later. Store in an airtight container or a reusable silicone bag in a single layer, with a paper towel lined on top of the muffins and under them. They’ll keep well for 3-4 days.
Using A Food Scale
I highly recommend using a food scale for this recipe for the sake of accuracy.
Some of the ingredients are measured in grams or ounces, which is where a food scale comes in handy.
This is one of my most-used, favorite kitchen tools. If you’re also into measuring and tracking your macro/micronutrients, a food scale will help you stay on track.
Fluffy Chia Seed Pumpkin Muffins
- 1/4 cup chia seeds
- 1/2 cup water
- 70 grams oat flour sifted
- 90 grams all-purpose flour sifted
- 100 grams sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ounces soften vegan butter
- 4 ounces canned pumpkin
- Preheat oven to 325 degrees F. Prepare a non-stick or aluminum muffin pan with a non-stick spray or muffin paper liners.
- Before prepping ingredients for the pumpkin muffins, mix ¼ cup of chia seeds and ½ cup of water. Set aside and allow to gel up.
- In a large bowl, whisk together sifted oat flour (see notes in the blog post), all-purpose flour, sugar, pumpkin pie spice, cinnamon, baking powder, baking soda, san salt.
- In the same bowl, add the water + chia mixture, pumpkin puree, and soften butter. Fold and mix with a silicone spatula until uniform and there are no dry spots.
- Spoon the pumpkin muffin mixture into the muffin tray and fill each cup to the top. Bake for about 25 minutes.
- Remove the tray from the oven and let it cool in the tray for 5 minutes. Then remove them carefully and allow them cool for an additional 10 minutes on a cooling rack.
Did you try out this Fluffy Chia Seed Pumpkin Muffins recipe?