Loading... Please wait...

SUPER Chai Vegan Pumpkin Muffins


SUPER Chai Vegan Pumpkin Muffins Recipe

Arbor Teas Recipes

Vegan muffins, packed with delicious healthy goodness! Based on a recipe originally found on lunchboxbunch.com, Taylor swapped in Arbor Teas Organic Masala Chai Black Tea to create a new, SUPER chai muffin!


1 1/4 cups rolled oats 3/4 cup + 1 Tbsp white flour, organic
1 tsp salt
1 Tbsp baking powder
1 tsp cinnamon
1/2 cup + 1 Tbsp sugar, organic

1/3 cup applesauce, unsweetened
3/4 cup pumpkin puree, unsweetened
1 tsp vanilla extract
1 tsp apple cider vinegar
1 Tbsp fresh squeezed orange juice
1 tsp vegetable oil (optional)

1/4 cup sliced almonds (or any nuts)
1 cup blueberries (fresh or frozen + thawed)

1/2 cup strongly brewed Organic Masala Chai Black Tea
1 tsp chia seeds + 1 tsp flax seeds (or just use one variety)

Makes 12 small muffins.


1. Preheat oven to 350 degrees. Line or grease muffin cups.

2. Boil 1/2 cup water. Steep 2-3 tsp Organic Masala Chai Black Tea in the water for 5 minutes. Strain out tea leaves. Then add the chia + flax seeds to the tea. Stir well and set aside for a few minutes.

3. Combine the dry ingredients in a large mixing bowl.

4. Add in the wet ingredients. Stir well - batter will be very thick at this point.

5. Fold in the tea + seeds to loosen the batter.

6. Fold in the berries and nuts.

7. Pour batter in muffin cups and bake at 350 degrees for about 18-22 minutes - a bit longer if you use very frozen blueberries.

Based on recipe originally found on lunchboxbunch.com

Recipe by: Taylor Shaw