These Pumpkin Muffins with Chocolate Chips and Tahini Glaze are amazing. And this is mostly because they are created from my most favorite pumpkin bread recipe EVER from Cooking Light (November 2008): Pumpkin-Honey Beer Quick Bread. After I first made it, I never tried another pumpkin bread recipe again because I love this one so much. Everything is on point: spices, texture, and moisture-EVERYTHING. Also, I really wanted to share ONE pumpkin recipe. I am a food blogger.  Jump to Recipe

Even though I make the pumpkin bread every year, last year was the first time I added chocolate chips to the batter and it came out a little funky. Parts of it were overcooked and other sections were practically still batter. So this year I set out to make them into muffins, thinking maybe it would turn out better. I also used miniature chocolate chips. I felt like the regular sized chocolate chips really affected the baking time, moisture content, and texture of the final product.

I also decided to get more precise. ¼ cup of the batter went into each muffin liner to ensure an equal baking time. I reserved about a third of the miniature chips so I could sprinkle them on top of the muffin batter. This made sure that the muffins didn’t have dense packets of chocolate chips in one area and it also made them look prettier.

The Tahini Glaze came about from Instagram inspiration. I kept seeing all these posts pairing tahini with chocolate and I just had to try it. Glazes are really simple, making it the perfect jumping off point for my mad scientist experiments. And of course it goes amazing with the chocolate chips, pumpkin, and spices. It adds a little savory goodness to everything that I absolutely love.

And surprisingly, these Pumpkin Muffins with Chocolate Chips and Tahini Glaze go really well with this Chocolate Liqueur Maple Peanut Butter Latte.

So perfect! Treat yourself. You deserve it! I hope you all have an amazing Thanksgiving around a groaning table full of fabulous food with the people you love the most. I’m actually all finished with Thanksgiving. My family celebrated it yesterday so I’m chillaxing, stretching my legs, massaging my feet, and sleeping.

Also I categorized these under breakfast because muffins and quick bread I always instinctively think of as breakfast. But these Pumpkin Muffins with Chocolate Chips and Tahini Glaze also work as a snack or dessert (they taste pretty damn good with vanilla ice cream).

5 from 2 votes

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Pumpkin Muffins with Chocolate Chips and Tahini Glaze

My favorite pumpkin bread recipe gets revamped in these Pumpkin Muffins with Chocolate Chips and Tahini Glaze. The tahini glaze adds a little savory goodness and pairs amazingly with the chocolate chips, creating savory-sweet muffin greatness! 

Course Breakfast

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 22 muffins

Author Megan Wells

Ingredients

Pumpkin Muffins with Chocolate Chips

• 3 and 1/4 cups all purpose flour
• 2 teaspoons salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 cup water
• 1/3 cup ground flaxseed
• 2 and 1/2 cups sugar
• 2/3 cup canola oil
• 2/3 cup honey beer, at room temp*
• 1/2 cup egg substitute*
• 2 eggs
• 1 and 3/4 cups pureed pumpkin* or a 15 ounce can of canned pumpkin
• 10 ounces mini chocolate chips

Tahini Glaze

• 1 cup powdered sugar
• 4 tablespoons tahini
• 4 tablespoons water
• 1/2 teaspoon coarse sea salt

Instructions

Pumpkin Muffins with Chocolate Chips

1. Place muffin liners in two 12 cup muffin tins. Preheat oven to 350 degrees Fahrenheit.

2. Combine flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice in a medium bowl and stir with a whisk.
   

3. Combine water and flaxseed in a small bowl and set aside.

4. Combine sugar, canola oil, honey beer, egg substitute, and eggs in a large bowl and beat with a mixer at medium-high speed until well blended.

5. Add the flaxseed mixture and pumpkin and beat on low speed until just blended.

6. Add the flour mixture and beat until combined.

7. Fold in the chocolate chips, reserving 1/3 for later.

8. Fill each muffin liner with 1/4 cup batter. Sprinkle each muffin with the remaining chocolate chips.

9. Bake for 20 to 25 minutes or until a toothpick inserted comes out clean.

10. Let cool for 10 minutes in the pan before taking out and cooling on a wire rack.

Tahini Glaze

1. Combine all the ingredients in a bowl and mix until smooth. Pour or brush onto the muffins. This frosts a dozen muffins.

Recipe Notes

*Honey Beer: I've used various different beverages for this ingredient (mead, pumpkin ale, mead style beers, etc.). Try to use beers that use honey in the fermentation process or have honey flavors. But really any beer will do in a pinch. Beer acts as a leavening agent in baking so it actually does do some work in the recipe.

*Egg Substitute (also known as Liquid Egg Substitute): egg substitutes are liquid egg products sold in cartons and contain about 99% egg whites + a little yolk + some other ingredients that help with texture or add nutritional value. I always use EggBeaters Original for this recipe. If you can't find liquid egg substitutes or if you would rather not use them, substitute the 1/2 cup egg substitute with 2 eggs.

(1 whole egg for every 1/4 cup of egg substitute)

*I always use pureed pumpkin. I know canned is supposed to taste the same but I don't think it does. That being said, it is perfectly fine to use it.

The Tahini Glaze only makes enough to frost half the muffins. I wanted to have a mix of frosted/unfrosted. Just double the recipe if you want to frost all the muffins.

Adapted from the "Pumpkin-Honey Beer Quick Bread" recipe, Kathy Kitchens Downie, Cooking Light, November 2008.