Name: Fluffy Chia Seed Pumpkin Muffins
Cook time: 25 min
Ingredients: 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

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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.

Oat flour in a glass mason jar tied with a yellow and white ribbon

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

When blending the oats into a flour, it’s important to use a high-powered blender like Nutribullet or Oster, so it can break down the oats into a fine 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.

Date Paste
Chopped walnuts
Chocolate chips
Toasted pumpkin seeds
Additional sugar
Frozen or fresh berries
Old-fashioned oats
Sugar glaze
Raisins
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.