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
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.
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.