These pumpkin blueberry muffins are the perfect match to your morning cup of coffee! They are filled with nutritious ingredients while still being slightly indulgent because of the addition of a dreamy tahini glaze.
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 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 (if you haven’t ventured into the world of pumpkin baked goods) 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 molasses (aka brown sugar).
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 these babies rise up.
- Salt. This recipe uses fine/table salt. A general rule of thumb: if a recipe doesn’t specify, this is the one you want. Fine salt works best for baking because it incorporates well.
- Cinnamon for warmness (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 (obviously)
- 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 hearty and less dessert-like. Since this glaze is used in a small amount and adds a really interesting flavor contrast (tahini you da best), 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 drippy (very technical term) consistency.
Storing and Freezing Muffins
Now as you guys probably know, I’m in a household of two, so polishing off 12 muffins before they start tasting funky can be a challenge. 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! We’re heading into peak baking season with cooler temps coming so I feel like I’ll be seeing a lot of these in my future. I mean…
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Pumpkin Blueberry Muffins with Tahini Glaze
These pumpkin blueberry muffins are the perfect match to your morning cup of coffee! They are filled with nourishing, satisfying ingredients while still being slightly indulgent because of the glaze.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Snacks, Breakfast
- Method: Baked Goods
- Cuisine: American
- 1 1/2 cups white whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 – 5 oz container vanilla greek yogurt (I used siggi’s 2% pumpkin spice)
- 1 cup canned pumpkin puree
- 2 whole eggs
- 3/4 cup brown sugar
- 1 1/2 cups blueberries (fresh or frozen) tossed in 1 Tbsp flour
- 1/2 cup powdered sugar
- 2 Tbsp Tahini
- 2 Tbsp half & half (or milk)
- Preheat oven to 350 degrees.
- In a large bowl, whisk dry ingredients (flour, baking soda, salt, and cinnamon).
- In the bowl of a stand mixer, add wet ingredients (yogurt, pumpkin, eggs, vanilla, and brown sugar). Mix on medium until all ingredients are well-combined.
- Add dry ingredients to wet ingredients in 3-4 batches while on medium speed, taking care not to over mix the batter.
- Fold in blueberries, reserving about 1/4 cup (use these to top muffins before baking, about 2-3 each).
- Divide batter evenly into a 12-muffin tin. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- 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.
- Once muffins are done, transfer to a cooling rack or plate and spoon glaze over the top before serving.
- 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 and fortunately most grocery stores carry it now.
- Baking times may vary based on location or the muffin pan you use. I recommend you start checking them around the 20 minute mark just in case!
- Serving Size: 1 muffin
- Calories: 180 calories
- Sugar: 22 grams
- Sodium: 226 mg
- Fat: 3 grams
- Carbohydrates: 36 grams
- Fiber: 3 grams
- Protein: 5 grams
- Cholesterol: 29 mg
Keywords: pumpkin blueberry muffins, muffins for kids, healthy pumpkin muffins, baked goods