• All ingredients should be at room temp. Preheat oven to 350 and whisk all the dry ingredients except sugar in a mixing bowl.
• In another bowl beat the vegan butter with a mixer until smooth and add the sugar, chia eggs, and the pumpkin last, lightly mixing.
• Add the flour mix, beat on low until smooth, then stir in the nuts and fruit.
• Spread evenly in a 9 x 5" loaf pan and bake on the center rack until a toothpick inserted into the center comes out dry, about 45-60 minutes.
• Unmold after cooled and transfer to plate.

Frosting

• Mix refrigerated cream cheese and 'room temp' butter in a bowl with a mixer.
• Beat moderately until combined, then add the sugar in tiny increments until smooth.
• Top the cooled muffins with a spatula or frosting syringe and sprinkle with nuts.
• Top with vegan cream cheese frosting and walnuts.