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.






  1. Preheat oven to 350 degrees. 
  2. In a large bowl, whisk dry ingredients (flour, baking soda, salt, and cinnamon). 
  3. 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. 
  4. Add dry ingredients to wet ingredients in 3-4 batches while on medium speed, taking care not to over mix the batter. 
  5. Fold in blueberries, reserving about 1/4 cup (use these to top muffins before baking, about 2-3 each). 
  6. Divide batter evenly into a 12-muffin tin. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. 
  7. Meanwhile, make the glaze: combine powdered sugar, tahini (affiliate), and half & half (or milk) in a small dish and use a fork to stir until smooth.
  8. Once muffins are done, transfer to a cooling rack or plate and spoon glaze over the top before serving.




Keywords: pumpkin blueberry muffins, muffins for kids, healthy pumpkin muffins, baked goods