Pumpkin season is finally here, and what better way to celebrate than with a fresh batch of warm, fluffy vegan pumpkin muffins?!
They’re made with chia seeds for a boost of protein and fiber, plus a handful of simple pantry staples you probably already have on hand.
The best part? They’re totally kid-friendly and free from nuts, soy, milk, eggs, and sesame, so everyone can enjoy them as a snack or plant-based breakfast. Walnuts are a nice add-in if you’re into a little crunch, but honestly, these muffins hold their own without them.
If you’re looking for a seasonal treat that tastes like autumn in every bite, these pumpkin muffins are it. Around here, we just call them the fluffiest pumpkin chia muffins, and once you try them, they’ll become a regular in your kitchen too.
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Why You’ll Love This
- They are full of plant-based protein and fiber: With chia seeds and oat flour, every bite is packed with nutrients that will keep you satisfied. The added fiber also helps with digestion and keeps these muffins more filling than your average sweet treat.
- They are easy and family-friendly: Made with simple ingredients and no major allergens, these muffins are safe for kids and quick to whip up. Even if you’re a beginner baker, this recipe is straightforward and forgiving.
- They taste like fall in every bite: Cinnamon, pumpkin, and warm spices come together to make the best ever pumpkin muffins. They bring the cozy flavors of autumn to your kitchen without being overly sweet.
If you love pumpkin-flavored breakfasts, try my vegan pumpkin pancakes. Fluffy, cozy, and perfect for chilly mornings.
Ingredients & Substitutions
- Chia seeds: When soaked in water, chia seeds form a gel-like mixture that replaces eggs in this recipe. They also boost the muffins with plant-based protein, fiber, and omega-3s.
- Pumpkin puree: Use canned pumpkin puree for moisture, natural sweetness, and rich pumpkin flavor. Avoid pumpkin pie mix since it contains added sugar and spices that can throw off the recipe.
- Oat flour: Oat flour adds a hearty, nutty flavor and extra fiber to these muffins. You can make your own by blending oats into a fine flour.
- All-purpose flour: This flour balances out the oat flour and gives the muffins structure. It helps keep the texture soft and fluffy.
- Brown sugar: Brown sugar brings sweetness along with a caramel-like depth that pairs perfectly with pumpkin. It also helps the muffins stay moist.
- Pumpkin pie spice: This spice blend brings the essence of fall to every bite. If you don’t have it, you can mix cinnamon, nutmeg, cloves, and ginger instead.
- Cinnamon: A little extra cinnamon boosts the warmth and flavor of these muffins. It’s the spice that makes pumpkin baked goods feel cozy.
- Baking powder: Baking powder helps the muffins rise evenly. It ensures the texture is soft instead of dense.
- Baking soda: This works with the acidic ingredients to create lift and lightness. Together with baking powder, it helps the muffins bake up fluffy.
- Salt: Just a pinch of salt balances the sweetness and enhances the spices. It makes the overall flavor more well-rounded.
- Vegan butter: Vegan butter provides richness and keeps the muffins tender. It blends easily with the other ingredients without overpowering the flavor.
- Walnuts or pecans (optional): These add-ins bring crunch and extra flavor if you like some texture in your muffins. You can leave them out to keep the recipe nut-free.
- Rolled oats (optional): Sprinkling oats on top adds a rustic look and a slight chewiness. They also give the muffins a wholesome, bakery-style finish.
Step-By-Step Recipe
- Prepare the chia seeds: Mix chia seeds with water until thick and gel-like to create the base for binding. This step replaces eggs and adds fiber to the muffins.
- Combine everything in one bowl: Mix the dry ingredients, then fold in the wet ingredients and chia gel until fully combined. Be careful not to overmix, so the muffins stay light.
- Bake until golden and fluffy: Fill your muffin pan and bake at 325°F for 25 minutes, then cool before serving. The muffins should be firm to the touch with golden tops.
Tips for the Best Vegan Pumpkin Muffins
- Measure accurately: Scoop your flour into the measuring cup with a spoon instead of dipping to avoid adding too much. Accurate measurements will keep your muffins soft and prevent them from being dense.
- Do not overmix the batter: Stir gently until there are no dry spots to keep the muffins light and fluffy. Overmixing develops gluten, which can make them chewy instead of tender
- Cool before storing: Let the muffins cool completely before placing them in a container to avoid sogginess. Cooling also helps the flavors settle, making them taste even better the next day.
What To Serve With Vegan Pumpkin Muffins
These vegan pumpkin muffins pair beautifully with a warm drink or a light breakfast spread. Try them with a mug of homemade hot chocolate, or enjoy them alongside a bowl of creamy quinoa porridge for extra fuel.
They are also delicious with a side of mashed carrots with cinnamon and brown sugar for even more autumn flavor. If you’re in the mood for more pumpkin, serve them with pumpkin banana bread.
And if you want to keep things simple, spread some homemade applesauce on top for a naturally sweet twist.
How to Store Vegan Pumpkin Muffins
Once cooled, store your vegan pumpkin muffins in an airtight container or reusable bag lined with paper towels on the countertop for 3 to 4 days. If you prefer to keep them longer, freeze them in a freezer-safe container or bag.
To reheat, let them thaw at room temperature or pop them in the microwave for a few seconds. If you like them warm, a quick toast in the oven will bring back their fresh-baked texture.
These muffins stay moist and soft, making them just as good on day three as they are on day one.
More Fall Recipes
Did you try out this vegan pumpkin muffins recipe? Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us!
Recipe FAQs
Yes! Flax seeds work similarly as a binder when mixed with water, though the texture will be slightly different. Chia seeds create a thicker gel, while flax has a softer finish.
Absolutely. Just swap the all-purpose flour for a 1:1 gluten-free baking blend. The oat flour already adds great texture, so the muffins will still turn out fluffy.
Yes, these muffins freeze beautifully. Let them cool completely, then store them in a freezer-safe bag or container for up to 2 months.
Not at all. The muffins are delicious on their own, but nuts add extra crunch and a nutty flavor if that’s your thing.
Keep them in an airtight container at room temperature for up to 2 days, or in the fridge for about 4 days. For the freshest texture, warm them slightly before eating.
Vegan Pumpkin Muffins with Chia Seeds
Ingredients
- ¼ cup chia seeds
- ½ cup water
- ¾ cup oat flour 70 grams
- ¾ cups all-purpose flour 90 grams
- ⅔ cups brown sugar 100 grams
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup soften vegan butter 3 ounces
- ¼ cup canned pumpkin 4 ounces
- ¼ cup chopped pecans (optional)
- Rolled oats (optional)
Instructions
- Preheat the oven to 325°F. Line a muffin pan with muffin liners or lightly grease with oil.
- In a small bowl, stir together ¼ cup chia seeds and ½ cup water. Let the mixture sit for 5 minutes until it thickens and forms a gel.
- In a large mixing bowl, whisk together the oat flour, all-purpose flour, sugar, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- Add the chia mixture, pumpkin purée, and softened butter to the dry ingredients. Using a silicone spatula, fold everything together until well combined and no dry spots remain. If desired, stir in pecans.
- Divide the batter evenly among the muffin cups, filling each one to the top. Sprinkle rolled oats over the batter.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and let the muffins cool in the tray for 5 minutes. Then transfer them to a wire rack to cool for another 10 minutes before serving.
Notes
- To make oat flour, add old-fashioned oats to a blender and blend until they reach a fine, flour-like texture. For step-by-step details, check out my full oat flour recipe.
Nutrition
Did you try out this Fluffy Chia Seed Pumpkin Muffins recipe?
Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.
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