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Pumpkin Blueberry Muffins with Tahini Glaze

Filed Under: baked goods, recipe, snacks, sweet treats, tahini Written By Leanne November 16, 2021

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pumpkin tahini muffins pin

These pumpkin blueberry muffins are the perfect match to your morning cup of coffee. They are filled with nourishing, satisfying ingredients. The tahini glaze adds a bit of indulgence!

pumpkin blueberry muffins on a cooling rack with tahini glaze spooned on top

Let’s just take all of my favorite flavors and throw them into one epic seasonal muffin, shall we?

We’ve got pumpkin, juicy blueberries, cinnamon, creamy greek yogurt and TAHINI. These muffins are everything you want in a baked good and have just enough “something interesting” to make them shine. They’re also inadvertently oil-free but you would never miss it because the texture is spot on.

How-to Make Great Muffins

Muffins have long been one of my favorite things to bake. Technique-wise, there isn’t anything complicated you need to learn and they’re incredibly forgiving.

The muffin method typically involves 1) mixing the dry ingredients, 2) mixing the wet ingredients and 3) putting it all together. Easy enough right? The one (and only) rule: just don’t over mix the batter.

Pumpkin adds a whole new element to muffins and quick breads because of its beautiful orange color and inherent moisture (and nutrition, hello!). It allows you to cut down on added fat and also tastes great when combined and seasonal spices like cinnamon and brown sugar.

pumpkin blueberry muffin ingredients separated into bowls

Ingredients for Pumpkin Blueberry Muffins

  • Flour. I use white whole wheat or whole wheat pastry flour in most of my baked goods at home because it’s a simple way to retain some fiber without compromising the integrity of the final product.
  • Baking soda, to help with the rise
  • Salt
  • Cinnamon for warmth (it pairs perfectly with pumpkin)
  • Greek Yogurt. For added protein, moisture, and volume. I used this in place of added fat like oil or butter.
  • Pumpkin
  • Eggs for structure and stability
  • Brown Sugar, which is my sweetener of choice because it has that great molasses flavor and contributes to browning
  • Berries. Frozen blueberries are something I always have on hand, so I tend to rely on them in recipes like this. Just be sure to toss them in a bit of flour so you don’t end up with blue muffin batter.

How to Make a Tahini Glaze

Can we talk about this glaze for a second? I’m usually in the camp of skipping glazes, frostings, streusel, etc. on muffins because I like them to be more nutritious and less dessert-like. Since this glaze is used in a small amount and adds a really interesting flavor contrast and I just had to include it.

tahini glaze in a bowl

To make it, just mix tahini with powdered sugar until no lumps remain, then thin with half & half or milk until you get a nice pourable consistency.

Storing and Freezing Muffins

Polishing off 12 muffins before they start tasting funky can be a challenge sometimes, especially in smaller households. Here are some tips for storing and freezing these so you can enjoy them for a few months.

Tips for Storing:

  • Make sure they are completely cooled before sealing.
  • Store in a large Tupperware container lined with paper towels to absorb any excess moisture that can lead to mushiness or mold.
  • Eat within 2-3 days (even though they might still be fine after that point, I always find they decline fast after the 2-day mark).

Tips for Freezing:

  • Transfer the muffins to a gallon-size zip top freezer bag and label with the date. If you’re hyperaware of freezer burn, you might consider double bagging to ensure that these are airtight.
  • To bring them back to life just pull one out and microwave for 20-30 seconds or let rest at room temperature until thawed.
  • Finish within three months.

Tell me about your favorite muffins in the comments! I feel like I’ll be seeing a lot of these in my future because they are festive and perfect for cooling temps.

I mean…

stack of pumpkin blueberry muffins

More pumpkin recipes:

  • Iced Pumpkin Spiced Latte
  • Pumpkin Fig Smoothie
  • Pumpkin Pizza with Pancetta, Caramelized Onions and Crispy Sage
Print

Pumpkin Blueberry Muffins with Tahini Glaze

Print Recipe

★★★★★

5 from 3 reviews

These pumpkin blueberry muffins are the perfect match to your morning cup of coffee. They are filled with nourishing, satisfying ingredients. The tahini glaze adds a bit of indulgence!

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Snacks, Breakfast
  • Method: Baked Goods
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 1/2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoon cinnamon
  • 5 ounce container of whole milk Greek yogurt (see notes)
  • 1 cup canned pumpkin pureé
  • 2 whole eggs
  • 3/4 cup brown sugar, packed
  • 1 1/2 cups blueberries (fresh or frozen) tossed in 1 Tbsp flour
  • 1/2 cup powdered sugar
  • 2 tablespon tahini
  • 2 tablespoon half & half (or milk)

Instructions

  1. Preheat oven to 350° F. 
  2. In a large bowl, whisk dry ingredients (flour, baking soda, salt, and cinnamon). 
  3. In a separate bowl, whisk wet ingredients (yogurt, pumpkin, eggs and brown sugar).
  4. Add dry ingredients to wet ingredients and stir until just combined (taking care not to over mix the batter). Fold in the blueberries.
  5. Divide batter evenly into a 12-muffin tin. Bake for 20-22 minutes or until a knife inserted in the center comes out clean. 
  6. Meanwhile, make the glaze: combine powdered sugar, tahini, and half & half (or milk) in a small dish and use a fork to stir until smooth.
  7. Once muffins are done, transfer to a cooling rack or plate and spoon glaze over the top before serving.

Equipment

mixing bowls

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cookie scoop

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tahini

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Notes

  • The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
  • Tossing the blueberries in flour ensures you won’t end up with blue batter (especially if using frozen when the juices tend to transfer).
  • Make sure you aren’t using pumpkin pie mix, which is sweetened. You’ll want to look for pure canned pumpkin.
  • Greek yogurt: I’ve used vanilla, pumpkin and plain yogurt in this recipe and all work! If you use plain, add a teaspoon of vanilla extract. 

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180 calories
  • Fat: 3 grams
  • Carbohydrates: 36 grams
  • Fiber: 3 grams
  • Protein: 5 grams

Keywords: healthy pumpkin muffins, oil free muffins, kid-friendly snacks, baking with yogurt

Did you make this recipe?

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This post was originally published on August 29th, 2019. Photos, recipe, and post were updated on November 16th, 2021.

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Reader Interactions

Comments

  1. Mary Aslin says

    November 20, 2022 at 3:55 pm

    Absolutely delicious muffin. Can’t believe how good these are…so moist and full of flavor without the use of added oil or other fat.

    ★★★★★

    Reply
    • Leanne says

      November 21, 2022 at 12:42 am

      Thank you so much for the kind comment Mary! I’m glad these turned out well for you.

      Reply
  2. Nancy says

    October 8, 2022 at 4:25 pm

    I made these a couple weeks ago and they are delicious and super easy to make! The blueberries and pumpkin are a great combination. I did not make the tahini glaze, but I enjoyed them without it. I froze what I didn’t eat right away and took two out yesterday – one for this morning and one for tomorrow – and they are just as tasty as the day I made them.

    Another great muffin recipe, Leanne!! I’m making the Banana Carrot Muffins again later today!

    ★★★★★

    Reply
    • Leanne says

      October 10, 2022 at 1:58 am

      So great Nancy! I love that pumpkin blueberry combo too! Thanks for taking the time to come back here and share.

      Reply
  3. Jackie says

    November 26, 2021 at 5:13 pm

    I stayed at my sister’s house for Thanksgiving and made these to have for breakfast the next morning. They were a hit! My brother-in-law immediately went for a second one 🙂

    ★★★★★

    Reply
    • Leanne says

      November 26, 2021 at 5:19 pm

      Awesome, Jackie! thanks for giving these a try!

      Reply

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