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!…
