Pumpkin, Honey & Tahini Muffins

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Clock Icon for Prep Time 7 min prep
Person Icon for Serving Size 9 servings

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...


    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

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 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)

Chef Tips

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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.


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