Vegan Pumpkin Muffins with Chia Seeds

Five fluffy chia seed pumpkin muffins on parchment paper

5 from 2 votes

Vegan Pumpkin Muffins with Chia Seeds

Bake the best ever vegan pumpkin muffins this fall. These kid-friendly, nut-free, and dairy-free muffins are packed with plant-based protein, fiber, and cozy autumn spices.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American, Breakfast

Diet: Vegan, Vegetarian

Servings: muffins

Calories: 292kcal

Author: Aly Michell

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