Pumpkin Tahini Chocolate Chip Muffins

I'm in full on pumpkin mode over here, and I'm not stopping anytime soon, especially when it comes to these Pumpkin Tahini Chocolate Chip Muffins. It's just the best ingredient to bake with, because it adds such a delicious flavor, slight sweetness, and great texture. You can even swap it out for banana in some recipes!

I've gotten a few requests lately to create more nut-free baking options. I do use peanut butter and almond butter a lot, so this time I thought I would try tahini. Tahini is a paste made from ground sesame seeds, so it has a texture similar to a lot of creamy nut butters. The flavor is also really interesting -- on it's own, it's very savory (tahini salad dressing, anyone?) but it still works wonders in baked goods!

This recipe is totally gluten free and dairy free. It works well with both almond flour and all purpose gluten free flour, so use your favorite or whatever you have in your pantry. With the gluten free flour, the muffins come out just a little bit drier, so if you're eating them after the day they're made, it's best to heat them up first.. Whole wheat flour is also an option! 

On their own, these muffins aren't too sweet at all, so if you want to make these more of a dessert, feel free to add more chocolate! I hope you guys enjoy. Happy fall baking!

Here's what you need for these Pumpkin Tahini Chocolate Chip Muffins:

• Eggs
• Maple syrup
• Tahini
• Oil -- avocado or coconut
• Vanilla extract
• Pumpkin puree
• Pumpkin spice
• Baking powder
• Almond flour or all purpose gluten free flour -- Bob's Red Mill has two great options: an All Purpose Gluten Free Flour and a 1:1 Gluten Free Baking Flour
• Chocolate Chips

Ingredients:

Directions:

If you loved these Pumpkin Tahini Chocolate Chip Muffins, make sure to check out some of my other recipes!

• Pumpkin Chocolate Fudge Cake (Gluten Free)
• Oat Chocolate Chip Banana Bread (Gluten Free)
• Apple Pumpkin Spice Cake (Gluten Free)