Breakfast

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! | www.megiswell.com
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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

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! | www.megiswell.com

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.

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! | www.megiswell.com

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.

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! | www.megiswell.com

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! | www.megiswell.com

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.

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! | www.megiswell.com

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

This Chocolate Liqueur Maple Peanut Butter Latte is a great after dinner digestif drink. The sweet maple and peanut butter syrup and chocolate liqueur pair extremely well with espresso or strongly brewed coffee, and creates the sweet end that every meal needs. This post is sponsored by Drizly. | www.megiswell.com

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).

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! | www.megiswell.com
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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.

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! | www.megiswell.com

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  2. I have been wanting to try pumpkin muffins for ages and seeing these with chocolate chips is making me want to try them even more.

    Reply

    • Thanks Kasey! I’ve asked around and nobody has ever hear of honey beer! I sometimes wonder if the person writing the recipe meant mead but who knows! Every alcohol I’ve tried so far has worked though. And yes! It doesn’t make things extra creamy.

      Reply

  6. These muffins look amazing! You’ve got some serious food photography skills 😉 I also love the idea of using tahini in the glaze. I normally only use it in savory dishes, but now that I’ve seen this recipe, I’m definitely going to try incorporating it in some sweet recipes. But I’ll try it on these muffins first 😉

    Reply

    • Thanks so much Nila! And yes-it goes so well with sweets. I think my favorite pairing is still really dark chocolate but I’ve just started experimenting so we’ll see where it takes me!

      Reply

  7. I love Cooking Light, I’ve never had a bad experience with any of their recipes. Pumpkin-Honey Beer Quick Bread sound ds a little too good to be true. These Muffins look like the real deal. I think I will treat myself to a latte 🙂

    Reply

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  • This Orange Shrub Recipe with Yunnan Tea and Szechuan Peppers has a bright orange-lemon flavor that is balanced with a slightly spicy maltiness.⠀ ⠀ The flavors of this shrub were inspired by the description on a box of Yunnan tea, which has a “malty aroma, a slightly peppery smooth taste, and a mouth-filling sweet finish”⠀ ⠀ I'm throwing the actual DIY Gin Bar party tomorrow, so all the recipes I've been sharing with you over the past weeks will be used in it. Wish me luck! ⠀ ⠀ In the meantime, you can click on the link in my profile @megiswell to print the recipe for this shrub or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1 cup Orange Sugar with Szechuan Pepper⠀ 1 cup water⠀ 1 cup orange pieces* skin and pith removed⠀ 1 teaspoon Szechuan pepper⠀ 1 cup apple cider vinegar⠀ 2 Yunnan Black tea bags or two tablespoons loose leaf tea⠀ ⠀ Instructions⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the oranges and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes). Turn off the heat and add the tea bags or leaves, letting them steep for 3 minutes.⠀ ⠀ Strain using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into a jar and keep it in the fridge.⠀ ⠀ Recipe Notes⠀ The pith from oranges can be very bitter. To prevent bitterness, use a paring knife to cut away all the pith to prevent bitterness. I like to cut the bottoms of the tops of oranges to create a flat surface and then use a small paring knife to remove the skin and any pith from the orange.
  • The fourth shrub being used in the #diyginbar is this Orange Shrub with Cardamom and Thyme, which has a bright orange flavor with a cool refreshing zing.⠀ ⠀ I also like to drizzle a little over vanilla ice cream, it tastes like an orange creamsicle!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 25 cardamom pods⠀ 1 cup sugar⠀ 1 cup water⠀ 1 cup orange pieces*⠀ 1 bundle of thyme⠀ 1 cup apple cider vinegar⠀ ⠀ Instructions⠀ Crush the cardamom pods with the flat edge of a knife. Pry them open and drop the seeds in a spice grinder along with the cardamom husks. Pulse until the seeds are a coarse powder and set aside.⠀ ⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the oranges, cardamom, and thyme and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes).⠀ ⠀ Strain using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into a jar and keep it in the fridge.⠀ ⠀ Recipe Notes⠀ The pith from oranges can be very bitter. To prevent bitterness, use a paring knife to cut away all the pith. I like to cut the tops and bottoms off the oranges to create a flat surface on both ends and then use a small paring knife to remove the skin and any pith from the orange.⠀ ⠀ #cocktailparty #shrubcocktails #diymocktailbar #thefeedfeed #imbibegram #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #foodblogeats #bareaders #mywilliamssonoma #inmykitchen #realsimple #bhgfood #craftcocktail #farmtoglass #todayfood #foodphotograph #ginstagram #ginoclock #marthafood #fbcigers #huffpostfood #onmytabletoday #nytcooking #thekitchn #beautifulcuisine
  • This Lemon Shrub with Cardamom and Mint packs a cool refreshing punch of flavor on hot spring or summer days in any cocktail or mocktail!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later! Or check out my highlights!⠀ ⠀ Ingredients⠀ 25 cardamom pods⠀ 3/4 cup mint leaves separated out into three 1/4 cup portions⠀ 5 Meyer lemons* zested⠀ 1 cup sugar⠀ 1 cup water⠀ 1 cup rice vinegar⠀ ⠀ Instructions⠀ Crush the cardamom pods with the flat edge of a knife. Pry them open and drop the seeds in a mortar. Put the papery skins in a food processor. Use a pestle to crush the seeds, releasing their fragrance and breaking them down a little.⠀ Pour the seeds in the food processor along with the shells and pulse a couple of times.⠀ ⠀ Add the mint leaves and pulse until the leaves have broken up and look bruised.⠀ ⠀ Zest the lemons and add the zest to a food processor along with the sugar. Pulse until the zest, cardamom, mint, and sugar are well incorporated and the sugar is fragrant.⠀ ⠀ Add the sugar mixture and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ While the sugar and water are cooking, slice the lemons up. Once the sugar is completely dissolved, add the sliced lemons and the other 1/4 mint leaves (whole mint leaves). ⠀ ⠀ Cook for 10 to 15 minutes, or until the lemons have lost their brightness and the liquid is a light yellow color (like lemonade).⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes).⠀ ⠀ Turn off the heat and add the last 1/4 cup mint leaves. Cover and let sit for 10 minutes.⠀ ⠀ Strain the lemons, spices, and leaves out using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Recipe Notes⠀ Meyer lemons are the best to use because the pith and skin are soft and not very bitter-you can simply add the lemon zest to the sugar and cut the lemons up. ⠀ ⠀ For all other citrus fruits, the pith is very bitter. For those, the best procedure is zesting and then using a paring knife to cut away any pith to prevent bitterness.
  • This Blackberry Shrub with Vanilla and Earl Grey is the second of four shrubs that are part of the #diyginbar and it is surprisingly rich and deep with bursts of vanilla-berry goodness!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1 cup Vanilla Bean Sugar⠀ 1 cup water⠀ 1 and 1/3 cups blackberries⠀ 2/3 cups red wine vinegar⠀ 4 tablespoons apple cider vinegar⠀ 1 tablespoon balsamic vinegar⠀ 2 tablespoons loose leaf Earl Grey tea⠀ ⠀ Instructions⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the blackberries and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes). Turn off the heat and add the tea leaves, letting them steep for 3 minutes.⠀ ⠀ Strain the fruit and the leaves out using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into an airtight jar and keep it in the fridge.⠀ ⠀ I used this in a Blackberry Gin Fizz and a Vanilla Earl Grey Blackberry Mocktail.⠀ ⠀ #cocktailparty #shrubcocktails #diyginbar #diymocktailbar #thefeedfeed #imbibegram #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #foodblogeats #bareaders #mywilliamssonoma #inmykitchen #realsimple #bhgfood #craftcocktail #farmtoglass #todayfood #foodphotograph #ginstagram #ginoclock #marthafood #fbcigers #huffpostfood #onmytabletoday #nytcooking #thekitchn
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  • The second infused sugar I'll be using in the #diyginbar is this Orange Sugar with Szechuan Peppers, which has a bright orange flavor with slight lemony overtones that is simply effervescent.⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 2 cups roasted sugar (optional)⠀ 1 teaspoon Szechuan peppers⠀ 1 tablespoon orange zest⠀ ⠀ Instructions⠀ Preheat oven to 325 degrees. Pour 2 cups of refined white sugar into a 6×10-inch glass baking dish and roast for 2 hours, stirring every 10 minutes. It should be a sandy tan color and coarse, like turbinado sugar. Let the sugar cool completely before moving to the next step.⠀ ⠀ Grind the Szechuan peppers in a mortar and pestle until they are crushed and the smell is starting to release.⠀ ⠀ Add the crushed pepper to a spice grinder along with 1 tablespoon of the roasted sugar. Pulse until the Szechuan peppers are even smaller in size and equally distributed throughout the sugar.⠀ ⠀ Pour into a food processor with the rest of the sugar and orange zest. Pulse until equally distributed and lay the sugar out on a baking sheet to dry.⠀ ⠀ Recipe Notes⠀ You can use regular sugar if you want. Roasted sugar can be used like regular sugar and it tastes less sweet and has a more caramelized flavor profile.⠀ ⠀ #diymocktailbar #thefeedfeed #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #cntravelereats #foodblogeats #sunsetmagazine #ediblemagazine #sonomacounty #sonomamagazine #bareaders #mywilliamssonoma #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #foodblogfeed #eattheworld #bakeit #rslove #bhgfood
  • First up in the series of infused sugar and shrub recipes I'm using in the #diyginbar is this Vanilla Bean Sugar. ⠀ ⠀ Once you open whatever container you end up storing it in, the vanilla aroma hits you and life is great 😌⠀ ⠀ You can find the link to the recipe in my profile @megiswell or you can hit save to come back to it later. ⠀ ⠀ Ingredients⠀ 2 cups raw sugar or regular sugar⠀ 1 teaspoon vanilla extract⠀ 1 vanilla bean halved and beans scraped out⠀ ⠀ Instructions⠀ Combine the sugar, vanilla extract, and vanilla beans in a food processor and pulse until combined. Lay out on a baking sheet and let dry. Store in an airtight container.⠀ ⠀ Raw sugar can be very hard to dissolve in liquid, even when it’s hot. If you are going to be using the sugar in drinks primarily, I would suggest using regular sugar. I grind mine in a mortar and pestle to make it easier to dissolve if I’ll be using it in drinks. You can also put it in a high-speed blender and pulse until the grains are finer.⠀ ⠀ I used this sugar in a Blackberry Shrub along with some Earl Grey tea 👌and you can muddle it along with fruit and herbs in your cocktail shaker for some extra flavor 🙌⠀ ⠀ #diymocktailbar #thefeedfeed #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #cntravelereats #foodblogeats #sunsetmagazine #ediblemagazine #sonomacounty #sonomamagazine #bareaders #mywilliamssonoma #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #foodblogfeed #eattheworld #bakeit #rslove #bhgfood

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