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.

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…

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