Pumpkin Tahini Chocolate Chip Muffins

Gluten Free Pumpkin Tahini Muffins

I am in full on pumpkin mode over here and not stopping anytime soon. It is just the best ingredient to bake with! It adds such a delicious flavor, slight sweetness and great texture. It takes the place of a banana really well too!

I have gotten a few requests lately to create some nut free options for baking. I do use peanut butter and almond butter a lot, so this time I thought I would try tahini. The texture is very similar! I love the taste of it too, it is more savory! 

This recipe is totally gluten free and dairy free. You can use both almond flour and all purpose gluten free flour. The gluten free flour is a little drier, so when you eat the muffins the next day it is best to heat it up. Whole wheat flour is also an option! 

These muffins are not too sweet at all, so the more chocolate you add the more dessert-y it will taste. I hope you guys enjoy. Happy fall baking!

Prep Time15 minsCook Time20 minsTotal Time35 mins

 2 Eggs
 ¼ cup Maple Syrup
 ¼ cup Tahini
 2 tbsp Oil (Avocado or Coconut)
 1 tsp Vanilla
 ¾ cup Pumpkin Puree
 1 tsp Pumpkin Spice
 ½ tsp Baking Powder
 1.50 cups Almond Flour or All Purpose Gluten Free Flour
 ½ cup Chocolate Chips + More for Topping

1

Preheat oven to 350.

Crack eggs into a mixing bowl and whisk well.

2

Add in pumpkin puree, maple syrup, tahini, vanilla and oil. Mix well again.

3

Add in baking powder, pumpkin spice and flour. Mix until batter is smooth. It should be a thick batter. Fold in chocolate chips.

4

Grease a muffin tin or line with muffin cups. Evenly distribute batter into each vessel.

5

Shake baking pan to even out the batter.

6

Bake for 20 minutes on 350. Cool and enjoy!

Pumpkin Tahini Muffins Pin

Ingredients

 2 Eggs
 ¼ cup Maple Syrup
 ¼ cup Tahini
 2 tbsp Oil (Avocado or Coconut)
 1 tsp Vanilla
 ¾ cup Pumpkin Puree
 1 tsp Pumpkin Spice
 ½ tsp Baking Powder
 1.50 cups Almond Flour or All Purpose Gluten Free Flour
 ½ cup Chocolate Chips + More for Topping

Directions

1

Preheat oven to 350.

Crack eggs into a mixing bowl and whisk well.

2

Add in pumpkin puree, maple syrup, tahini, vanilla and oil. Mix well again.

3

Add in baking powder, pumpkin spice and flour. Mix until batter is smooth. It should be a thick batter. Fold in chocolate chips.

4

Grease a muffin tin or line with muffin cups. Evenly distribute batter into each vessel.

5

Shake baking pan to even out the batter.

6

Bake for 20 minutes on 350. Cool and enjoy!

Pumpkin Tahini Chocolate Chip Muffins

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