Pumpkin Black Sesame Seed Muffins

January 29, 2012
These tender pumpkin muffins have a nutty flavor and crunch from black sesame seeds. They make a great breakfast any time of year. 
Pumpkin Black Sesame Seed Muffins Recipe | Fake Food Free

I have a few pumpkins stored for the winter; and by stored I mean that they are still sitting in the corner by the front door where they once served as autumn decorations. But this spot is relatively cold and is as good a place as any to store a pumpkin. With the warm winter we’ve had, the garage hasn’t been an option this year. 

Pumpkin Muffins with Black Sesame Seeds


Last week I noticed that one wasn’t going to make it through the rest of the winter so it was time to roast it up. With lots of pumpkin in the freezer already I thought I’d better go ahead and use this batch.

I get tired of standard muffin flavors, even pumpkin, so I added some black sesame seeds that were leftover from the Whole Wheat Black Sesame Cookies. Not a bad combination, this pumpkin and black sesame. I can see it paring up again sometime in the future.

Recipe for Pumpkin Black Sesame Seed Muffins | Fake Food Free


These muffins use virgin coconut oil, whole wheat pastry flour and raw sugar. Other ingredients such as butter and unbleached AP flour, or even a non-dairy milk, can be substituted if that is how you roll.

Pumpkin Black Sesame Seed Muffins

Makes:  12 muffins

What you’ll need:

¾ cup milk, room temperature
¼ cup cold-pressed, virgin coconut oil, melted
½ cup raw sugar
1 large egg
1/2 cup pumpkin puree
1 teaspoon vanilla
2 teaspoon baking powder
½ teaspoon salt
2 cups whole wheat pastry flour
1 tablespoon black sesame seeds, plus more for sprinkling

How to make it:

Preheat oven to 375 degrees F and lightly grease a 12-muffin tin with some coconut oil.

In a bowl, mix together the milk and coconut oil. Next whisk in the sugar, and the egg until blended. Add in the pumpkin and vanilla. 

Add the baking powder and salt, and gently fold in the flour just until barely blended. Add the sesame seeds, continue to fold just until all ingredients are combined.

Distribute batter into the 12 muffin tins. Sprinkle the top of each muffin with more sesame seeds. Bake 15 to 18 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Allow to cool for about 5 – 7 minutes, remove from muffin tin and serve or store in an airtight container.  

 Breakfast recipe for Pumpkin Black Sesame Seed Muffins | Fake Food Free
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  • Eliana January 30, 2012 at 9:34 am

    I love the way “store” pumpkins. And the muffins – they look glorious.

  • TasteHongKong January 30, 2012 at 8:56 pm

    So many healthy ingredients in each. They are good enough : )!

  • Michelle @ Find Your Balance January 31, 2012 at 5:15 am

    haha I’m surprised they made it this long!

  • Joanne January 31, 2012 at 5:18 am

    I love adding black sesame seeds to baked goods! It always ends up being such a fun twist. And these are no exception.

    I can never seem to store squash for more than a few weeks…I guess my apartment just can’t get cold enough!

  • The Food Hunter January 31, 2012 at 3:19 pm

    Love the sound of these muffins…I plan to try them soon

  • Juliana January 31, 2012 at 4:48 pm

    Lori, these pumpkin muffins look great, I like that you used coconut oil…still yet have to bake with coconut oil.
    Would love to have one muffin with a cup of coffee.
    Hope you are having a great week 🙂

  • Sonia (Nasi Lemak Lover) February 6, 2012 at 2:41 am

    Your pumpkin muffins sound so great and healthy too.