Pumpkin, Honey and Tahini Muffins | Recipes | Cook For Your Life

Pumpkin, Honey & Tahini Muffins

Rated 4.1 out of 5
4.1 out of 5 stars (based on 12 reviews)

Clock Icon for Prep Time 7 min prep
Clock Icon for Prep Time 45 min total
Person Icon for Serving Size 9 servings
Carrot Icon for Number of Ingredients Size 12 ingredients

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 muffins will get you to think about tahini in a completely...


  • 1½ cups all-purpose flour (see Chef Tips)
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ cup butter, room temperature
  • ¼ cup honey
  • ⅓ cup tahini
  • 1 cup canned pumpkin
  • 1 egg
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts


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


  1. Preheat an oven to 350 degrees. 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 Chef 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 the 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 Chef Tips).

Chef Tips

For a higher-fiber muffin, substitute whole-wheat pastry flour for all-purpose flour and/or stir in a tablespoon of ground flaxseeds into the dry ingredients in step 2. (Flaxseeds 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. 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.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society