Pumpkin-Tahini Breakfast Muffins

Nothing defines the flavor of fall quite like pumpkin. Start crisp October mornings off right with these savory pumpkin-tahini muffins paired with a piping-hot cup of coffee. These muffins are perfectly moist and have a nice, round nutty flavor, including balanced sweetness and spice courtesy of the tahini. Tahini, which is made with hulled and toasted sesame seeds, is a staple in Middle Eastern and North African cuisines; if you haven’t worked with it much, these easy-to-make muffins are an ideal introduction. 

Pumpkin-Tahini Breakfast Muffins

Muffins will keep for about two days after baking if stored in an airtight container at room temperature.

Serves | 12 |

  • nonstick cooking oil spray
  • 1¹⁄₃ cups all-purpose flour
  • ¹⁄₃ cup rolled oats
  • 1 tsp baking soda
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 1 cup granulated sugar
  • ½ cup maple syrup
  • ½ cup olive oil
  • 2 eggs
  • 1 cup pumpkin purée
  • 2 Tbsp sour cream
  • ¼ cup tahini
  • 1 tsp vanilla extract
  • ½ cup chopped dates
  • ¼ cup chopped pistachios

| Preparation | Preheat oven to 350°F. Spray 2 6-cup muffin tins with cooking oil spray and set aside. In a large mixing bowl, combine next 6 ingredients and set aside.

In the bowl of a stand mixer, combine next 8 ingredients and beat on medium speed until combined. Slowly add flour mixture to wet ingredients; blend until combined. Fold in dates. Spoon batter into prepared muffin tins, filling each ¾ full, and sprinkle pistachios on top.

Bake for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer muffins to a wire rack to cool to room temperature before serving.

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Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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