These soft pumpkin muffins are loaded with chocolate chips and pecans, with tahini in the filling, it’s over the top flavorful. Made with olive oil and whole wheat flour, it’s little healthier, but no one can tell. Make one batch and it will become your favorite too.
We are still seeing high temps in the Bay Area, but that doesn’t stop me from going pumpkin frenzy. At least my home smells like Fall.
I’ve made a few batches of these over the last many years. They’ve also made a few trips to the bake sale, and they get sold before you can spell PUMPKIN:’).
I don’t measure, I eye ball pretty much everything especially when muffins are concerned. And every single time I get lucky. Last week a friend of mine asked for the recipe and it hit me that I don’t use any recipe for this. So, I decided to write it down, send it to her and while we are on a roll, share it with you’ll. It’s after all one of my most baked muffins during pumpkin season. Breakfast, lunchbox treat, after school snack… Best Ever Loaded Pumpkin Muffins for everyone!
Bake a batch, I promise it will become your favorite. Your whole house will smell amazing, and I guarantee they’ll be a huge hit with whoever you choose to share them with. Fall is in the air!
They’re healthier than most, since they’re made with whole wheat flour, sweetened with coconut sugar, and call for coconut oil or olive oil instead of butter. Believe it or not, this healthy-ish pumpkin muffin recipe yields light and fluffy muffins.
These chocolate chip pumpkin muffins wouldn’t be complete without my favorite nut butter and some warm spices: add cardamom or cinnamon, works so well. Skip the pumpkin spice and make your own concoction.
I love these muffins with a spread of good old butter or drizzled with some maple syrup.These tahini pumpkin muffins have the magical power to convert “healthy muffin” skeptics into fans. Let’s make some!
The Best Tahini Chocolate Chip Pumpkin Muffins
Few reasons why I call this the best loaded pumpkin muffins ever…
- They’re made with whole wheat flour, yet they’re fluffy and delicious. No one will know the difference.
- They’re also mildly naturally sweetened with coconut brown sugar. You can totally use maple syrup which offers a touch of extra flavor.
- These muffins can be made with warm spices or not, you still are going to love the pumpkin flavor.
- They freeze well for later, too. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through. You don’t want to overdo it.
- These muffins are easy to make with basic ingredients. Only one bowl required!
The Tahini Pumpkin Muffin Batter
A whisk and a bowl is all you need to make this. This muffin batter is super simple to stir together by hand, and that’s how I recommend making these muffins. Whipping your batter will make the flour’s gluten protein too strong, yielding tough muffins.
I know it can be tempting to use a stand mixer or hand mixer when it’s within reach. Please don’t! Follow the instructions below and you’ll end up with light, fluffy muffins.
If you make this Chocolate Chip Tahini Pumpkin Muffins, give the recipe a thumbs up, star it and tag me on social media#foodfashionparty. I’d love to see it.
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- 2 large eggs
- ¾ cup brown sugar (coconut brown sugar plus brown sugar or plain)
- 1 tsp vanilla extract
- ¼ cup tahini (substitute with almond paste or even peanut butter but tahini works best)
- ⅓ cup olive oil (you can substitue with coconut oil or even vegetable oil)
- ½ cup canned pure pumpkin puree
- 2 tbsp whole milk
- 1¾ cups whole wheat flour
- ⅓ teaspoon baking soda
- ½ tsp baking powder
- ½ teaspoon salt
- ⅓ tsp cinnamom powder(optional)
- ½ cup chopped pecans
- ½ cup bitter sweet chocolate chips
- Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan or use cooking spray and flour the muffin tins.
- Measure out the flour, baking soda, salt and spice in a medium bowl and whisk together. Set aside.
- In another bowl, whisk together the eggs, pumpkin puree, sugar, coconut oil and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
- Mix in the pecans and chocolate chips.
- It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
- Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
