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Pumpkin Blueberry Muffins with Tahini Glaze

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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

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

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