Can I be completely honest with you?
It’s been so mother freaking hot in LA!!! I don’t want to cook, I don’t want to eat, I don’t want to walk my dog or even watch TV. I just want to sit in my car with the air conditioning blasting, maybe not even move my car, just sit there and enjoy not breaking a sweat.
Every year at this time it gets warm, this year has been unusually warm and humid, and I think I’ve told you this a million times, but it bears repeating – OUR APARTMENT HAS NO A/C.
And I went on a fan hunt, because even though we have six (6!!!), I want more. I want a fan in every window of every room. What I really want is an industrial sized fan that blows so hard it almost knocks me down. And you know what happened when I went on my fan hunt, either everyone had bought up all the fans or stores told me “it’s a seasonal item” and they don’t carry them this time of year. WHAT?!? It gets like this every year at this time – it’s the season of FANS!
So, to say the least, fall treats are not even remotely on my mind. BUT – I took one for the team (and baked in the middle of the night because who can sleep in this weather) and made these uber delicious tahini pumpkin muffins with pepita oatmeal crumble.
These are delightfully delicious, with a hint of tahini and just, ever so sweet. Enough that you could definitely treat yourself to one after dinner with a drizzle of honey, but they are really healthy enough to serve your breakfast needs.
My favorite part is the pepita oatmeal crumble. I love a good muffin top – it needs some texture, a bit of sweetness, and it definitely has to enhance the rest of the muffin. And that’s exactly what we have going on here.
So for everyone enjoying cool fall mornings with a PSL in hand, grab one of these tahini pumpkin muffins. Me – I will be standing in front of my refrigerator with the door wide open cursing mother nature.
- ¼ cup old fashion oats
- ¼ cup toasted pepitas
- 2 tablespoons brown sugar
- 1 tablespoon coconut oil
- 1 teaspoon cinnamon
- 1¾ cup all-purpose flour
- 1 cup old fashion oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ tablespoon cinnamon
- 1 cup canned pure pumpkin puree
- ¾ cup milk
- ¾ cup brown sugar
- ⅓ cup tahini
- 2 tablespoons coconut oil
- 2 teaspoons vanilla
- Preheat oven to 375 degrees F and line a muffin pan with liners - set aside.
- In a small bowl, mix all of the topping ingredients. Stir until combined and set aside.
- In a large bowl, mix together flour, oats, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a medium bowl, mix together pumpkin puree, milk, brown sugar, tahini, coconut oil and vanilla. Whisk together until smooth and all ingredients are incorporated.
- Divide the batter between the 12 tins, filling to about ¾ of the way full.
- Divide the topping between the 12 tins equally, making sure that each muffins gets topping.
- Bake muffins for 20-25 minutes, or until a toothpick is inserted in the middle and comes out clean.
- Remove from oven and let cool for 5 minutes.
- Serve immediately. Extra muffins can be stored in an airtight container at room temperature for a week.