Let’s just take all 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 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. They’re also inadvertently oil-free but you would never miss it because the texture is spot on.
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 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. It allows you to cut down on added fat and tastes great when combined and seasonal spices like cinnamon and molasses.
Can we talk about the tahini glaze for a second? I’m usually in the camp of skipping glazes, frostings, streusel, etc. on muffins because I like them to be heartier and less dessert-like. Since this glaze is used in a small amount and adds an interesting flavor contrast, I just had to include it.
Pumpkin Blueberry Muffins with Tahini Glaze
Serves 12
Ingredients
Muffins:
- 1 ½ cups white whole wheat flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 5 oz container vanilla Greek yogurt
- 1 cup canned pumpkin puree
- 2 whole eggs
- ¾ cup brown sugar
- 1 ½ cups blueberries (fresh or frozen) tossed in 1 tbsp flour
Glaze:
- ½ cup powdered sugar
- 2 tbsp tahini
- 2 tbsp half & half (or milk)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- 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 three to four batches on medium speed, taking care not to over mix the batter.
- Fold in blueberries, reserving about ¼ cup (use these to top muffins before baking, about two to three each).
- Divide batter evenly into a 12-muffin tin. Bake for 22 to 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.
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.
- 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!
Storing and Freezing Muffins
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 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 second day).
Tips for Freezing:
- Transfer the muffins to a gallon-size zip top freezer bag and label with the date. If you’re concerned about 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.
