Irma | mycreativekneads
by Irma | mycreativekneads
18 Muffins
1 hr

Kicking off pumpkin season with these very easy TAHINI OAT MUFFINS 🧡 I’m that person, when fall comes around I add pumpkin and aromatic warm spices to everything. These muffins are a perfect comfort food that can be paired up with your morning hot breakfast beverage or as an after dinner dessert.

The muffins have no flour, they are made with oats & various yummy inclusions like pumpkin seeds, pistachios, tahini and some leftover pistachio meal from some pistachio milk I made using my Nutr Machine (if you don’t have one, you can simply omit the pistachio meal & the muffins will still taste wonderful). They can easily be made into a vegan recipe by replacing the grass fed butter with a vegan butter. This recipe contains no refined sugar either and it can easily be modified depending on the nuts that you prefer.


🍃 Nutr is a sustainability-focused single serving nut milk maker that produces a variety of nut & plant-based milks at the touch of a button & in a matter of minutes. I love it, you can check it out & read more about it on my Instagram.

I love the flavor and textures in these muffins and topping them with pumpkin seeds and pistachios just make this recipe even better. You may notice that there are a lot of ingredients but I promise this recipe comes together very easily. If you make them, I hope you enjoy them as much as my family does.

Thank you for stopping by.

If you’d like to see more of what I cook and love to do, please visit me at https://www.instagram.com/mycreativekneads/

Alright, let’s get baking 🧡

Recipe details
  • 18  Muffins
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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For the Tahini Oat Muffins
  • 3.5 cups rolled oats
  • 3/4 cup maple syrup (or to taste)
  • 4 tbsp melted grass fed butter (or vegan butter)
  • 2 eggs (if vegan, use 2 flax eggs)
  • 1/2 cup tahini
  • 3/4 cup unsweetened pumpkin 
  • 1/2 cup Pistachio meal (opt)
  • 1 tsp vanilla
  • 3/4 cup coconut milk or nut milk of choice
  • 1.5 tsp baking powder
  • 1/2 tsp Himalayan sea salt
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin spice
  • 1 tbsp hemp seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup pistachios 
For the Tahini Oat muffins
Pre-heat oven to 350°F.
In a bowl combine the melted butter, eggs, maple syrup, vanilla, milk & whisk until smooth.
Add pumpkin, pistachio meal (opt), tahini, until well incorporated. 
Add the oats, baking powder, cinnamon, pumpkin spice, salt, pumpkin seeds, pistachios & hemp seeds until well incorporated. 
Line muffin tins with liners & fill using a 1/4 cup to scoop the batter into the liners.
Top with more nuts (opt).
Bake for 45 minutes or until top is set & golden & when poked with a tooth pick, center comes out clean.
  • If you don’t have nut meal, simply omit it.