Servings: 9
Prep time: 7
Total time: 45 minutes
Cuisine: American, vegetru

It’s easy to think of protein rich tahini as a strictly savory, Middle Eastern condiment, only good with hummus and falafel. Not so. These easy Pumpkin, Honey and Tahini Muffins muffins will get you to think about tahini in a completely different, subtly sweet, delicious light. Tahini is a nutritious add-in. Made from ground sesame seeds, it is rich in healthy monounsaturated and polyunsaturated oils, thiamin, and the minerals phosphorous, copper, and manganese, with smaller amounts of iron and calcium for good measure. Like all nut and seed butters, once opened, tahini is best kept in the fridge. If you have some on hand, why not take it for a walk on the sweet side and give these delicious little muffins a try? Enjoy!


  1. Preheat an oven to 350⁰F. Line the muffin tins with cupcake liners.
  2. In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. Using an electric hand mixer (see Ann’s Tips) in a medium bowl, cream the butter until it is light and fluffy. Add in the honey, tahini, pumpkin and egg to the butter and mix until well blended.
  4. Using a spatula, gradually fold the dry ingredients into the wet. Mix the batter until the flour is just incorporated. It’s important not to over mix muffin batter. If at the end a few dry streaks of flour remain in the batter, that’s fine.
  5. Portion the batter into the prepared tins. (The recipe makes about 18 muffins.)
  6. Place the tins in the center of the oven and bake for 25 to 30 minutes, or until a toothpick comes out clean. (See Ann’s Tips)


1 ½ cups All-purpose flour (see Ann’s Tips)

1 ½ teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 ½ teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ cup butter, room temperature

¼ cup honey

1/3 cup tahini

1 cup canned pumpkin

1 egg

Nutritional Information


195 cals


11 g

Saturated Fat

4 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

3 g


23 g


9 g


2 g


4 g


200 mg

*per serving

Powered by Edamam

Ann's Tips and Tricks

For a higher fiber muffin, substitute whole-wheat pastry flour for All-purpose flour and/or stir in a tablespoon of ground flax seeds into the dry ingredients in step 2. It will up the omega 3s too

If you have an electric stand mixer, use the paddle attachment and follow the order in step 3 to mix the wet ingredients together. In step 4 using the lowest setting on the mixer gradually mix the dry ingredients into the wet ingredients. Don’t over mix. It’s important not to over mix muffin batter. If at the end a few dry streaks of flour remain in the batter, that’s fine.

The first time you make these, test the muffins for doneness with a toothpick after 20/25 minutes.





Please enter your comment!
Please enter your name here