Seasonal Taste: Pumpkin Tahini Muffins

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Pumpkin Tahini Muffins

If you’re like me you’re always pressed for new healthy breakfast ideas that my girls can eat on the run. This delicious muffin recipe is just the ticket!

 

Pumpkin-Tahini Muffins

Muffins will keep for about two days after baking if stored in an airtight container at room temperature.

Makes 12 muffins

nonstick cooking oil spray
1¹⁄₃ cups all-purpose flour
¹⁄₃ cup rolled oats
1 tsp baking soda
¼ tsp ground cinnamon
¼ tsp ground cloves
½ tsp salt
1 cup granulated sugar
½ cup maple syrup
½ cup olive oil
2 eggs
1 cup pumpkin purée
2 Tbsp sour cream
¼ cup tahini
1 tsp vanilla extract
½ cup chopped dates
¼ cup chopped pistachios

Directions

Preheat oven to 350°F. Spray 2 6-cup muffin tins with cooking oil spray and set aside. In a large mixing bowl, combine next 6 ingredients and set aside.

In the bowl of a stand mixer, combine next 8 ingredients and beat on medium speed until combined. Slowly add flour mixture to wet ingredients; blend until combined. Fold in dates. Spoon batter into prepared muffin tins, filling each ¾ full, and sprinkle pistachios on top.

Bake for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer muffins to a wire rack to cool to room temperature before serving.

 

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