A family favorite, this chai muffins recipe showcases muffins topped with pumpkin seeds and are easy to make and delicious! Simply the smell of these cinnamon muffins baking is enough to make you want to make batch after batch!
If you love vegan muffins infused with spices, you’ll be sure to want to try these cinnamon muffins too.
I’ve been reading a lot about the benefits of tea. And I’ve been drinking a lot of chai tea too. And so somehow this all just combined into one big recipe in my head.
Why not make a Chai Muffin? And why not make it egg-free (as I always do)? While I’m at it, I decided to add some pumpkin seeds on top too.
How to Make Chai Muffins
The full recipe with ingredient amounts is below, but here is a summary of the steps:
- Make Chai Tea — Place a chai tea bag in the hot water and let it steep.
- Mix Wet Ingredients — Stir together milk, oil, flax egg, vinegar, and brown sugar in a bowl. Add the tea.
- Combine Dry Ingredients — Stir together the flour, baking powder, baking soda, salt, and spices.
- Muffin Batter — Pour the milk mixture into the flour mixture. Stir together until combined.
- Distribute Batter in Muffin Cups — Use a measuring cup or a cookie dough dispenser to equally distribute the batter amongst the muffin papers.
- Pumpkin Seeds — Top of each muffins with a few pumpkin seeds.
- Bake Muffins — Bake the muffins 20-25 minutes.
- You can use a mixture of flour, such as all-purpose flour, with some whole wheat flour (see recipe notes)
- Stir the batter until you no longer see clumps of flour
- This is a thick batter, be sure to divide it equally amongst the muffin compartments
- You can top muffins before they’re baked with pumpkin seeds, grains of oatmeal, or leave them plain.
- To check for doneness, insert a tester in the middle of one of the muffins. If it comes out clean, the muffins are done.
Why Vegan Muffins?
Yes, this chai latte muffins recipe is vegan. If you haven’t done much vegan baking, you’ll be surprised to know that making your muffins without eggs or cow dairy is very easy. For example, this recipe uses a flax egg, which uses ground flax seed to create a binder. That’s what keeps the muffins from being overly crumbly.
If you don’t like flax, you could use chia eggs instead.
Are muffins healthy?
Not all muffins are healthy, especially if they’re made with lots of sugar, fat, and processed flour. However, there are ways to make your homemade muffins healthier.
Making Your Muffins Healthier
I love finding creative ways to get healthy into my diet! Don’t you? There’s just so much to stir the fancy into, you can’t help but love it!
But, let me get specific. These muffins are made healthier thanks to:
- Pumpkin seeds — these little seeds are colorful and they’re packed with protein!
- Cloves — believe it or not, cloves are a super food, loaded with nutrients…and it tastes good too!
- Nutmeg — I add a bit of nutmeg to my vegan donuts because of the flavor they add. They taste pretty good in these muffins, and it’s healthy as well.
- Flax seed — these mighty, little seed serves as both an egg replacer and adds some omega3s!
Besides adding some healthy ingredients, these chai spice muffins are also absolutely delicious.
You Might Also Like
Of course this chai muffin recipe is amazing, but here are some more muffin recipes to enjoy too:
- These vegan blueberry muffins are topnotch
- Make some coffee cake muffins with tasty crumbles on top
- These delicious and easy vegan banana muffins are the best
- For something completely indulgent, these cherry muffins are always a favorite.
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Chai Tea Muffins with Pumpkin Seeds
- ½ cup hot water
- 1 chai tea bag I used Tazo Chai Tea
- ¾ cup plant-based milk almond, soy, etc, vanilla flavored
- ⅓ cup vegetable oil
- 2 flax egg
- 1 teaspoon apple cider vinegar
- 2 cups all-purpose flour (see note)
- ¾ cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 2 tablespoons pumpkin seeds
- Set your oven to 350F and line a muffin pan with muffin papers.
- Place the tea bag in the hot water and allow it to steep for a couple of minutes.
- In the meantime, add the plant-based milk, oil, flax eggs, vinegar, and brown sugar in a small bowl. Stir to combine.
- In a medium bowl combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Stir to combine.
- Remove the tea bag from the hot water and pour the tea into the milk mixture. Stir to combine and then pour this into the flower mixture. One more time – stir to combine.
- Use a measuring cup or even a cookie dough dispenser to equally distribute the batter amongst the muffin papers. I found those awesome muffin papers at Target! Spread a few pumpkin seeds on the top of each muffin.
- Place in the oven and bake for 20-25 minutes. Check for doneness. When the muffins are ready, remove from the oven and allow to cool slightly before serving. Serve warm.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Whatever muffin is rocking your morning, enjoy!