Name: Pumpkin Blueberry Muffins with Tahini Glaze
Prep time: 15 min
Cook time: 22 min
Total time: 40 min
Cuisine: American
Ingredients: 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)

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.

Author: Leanne Ray, MS, RDN
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: Snacks, Breakfast
Method: Baked Goods
Cuisine: American

Ingredients

Scale

Muffins:

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

Glaze:

1/2 cup powdered sugar
2 Tbsp Tahini
2 Tbsp half & half (or milk)

Instructions

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 (affiliate), 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.

Notes

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.
Can’t find tahini (affiliate) in your grocery store? This is the brand I use and love and it can be purchased on Amazon (affiliate link).
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!

Nutrition

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

Find it online: https://leanneray.com/pumpkin-blueberry-muffins/