Super Chai Vegan Pumpkin Muffins

Super Chai Vegan Pumpkin Muffin Recipe

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

Makes 12 small muffins


  • 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)


  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.

Recipe by Taylor Shaw, adapted from a recipe originally found on lunchboxbunch[dot]com

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