a bowl of gingerbread muffins on a cutting board with a jar of gingerbread honey

Sweet Potato Sesame Muffins with Gingerbread Herbal Honey

September 17, 2026

Sweet potato makes a muffin that's so incredibly tender and black sesame gives it some depth and richness to push against. Gingerbread Herbal Honey rounds out the two with warm spice, and a runny tahini drizzle on top turns each muffin into something you'd reach for twice. These are built for cool mornings, the kind where you want coffee, a blanket, and something warm in your hand before you're fully awake.

Here you'll find:

From Your Herbal Pantry: Gingerbread Herbal Honey
How to Make: Sweet Potato Sesame Muffins

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from your herbal pantry
Gingerbread Herbal Honey

A jar of Gingerbread Herbal Honey placed on a mossy stone surrounded by green ivy and leaves in a natural outdoor setting.

Gingerbread Herbal Honey is what turns this from a sweet potato muffin into a sweet potato muffin quintessentially autumn. Cinnamon, ginger, clove, and nutmeg stirred into raw Appalachian honey with marshmallow root and ashwagandha, it brings a full gingerbread flavor beyond what the cinnamon in the dry ingredients could do on its own.

Beyond flavor, ginger and cinnamon are two of the most reliable warming spices in the herbalist's cabinet, long favored for supporting digestion on cold mornings, while ashwagandha is a steadying adaptogen that helps the body handle stress.

Sesame carries its own weight here too, nutty and rich, especially in black sesame form, and it plays well against the honey's spice instead of getting lost underneath it.

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How to Make
Sweet Potato Sesame Muffins
with Gingerbread Herbal Honey

Sweetened in part with Gingerbread Herbal Honey, these muffins are moist, warmly spiced, and topped with a tahini drizzle that sets into a thin, glossy crust as they cool. They keep well through the week, so make a batch on Sunday and you've got breakfast handled through Wednesday at least.

Make 12 standard-sized muffins.

Ingredients:

1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp sea salt
1 cup mashed sweet potatoes (~2 small sweet potatoes)
2 large eggs (or flax "eggs"*)
3/4 cup coconut oil, melted
3 tablespoons Gingerbread Herbal Honey
1/2 cup coconut sugar
3 tablespoons black sesame seeds, plus more for sprinkling on top
~1/4 cup tahini (the runnier, the better)

Directions:

Preheat oven to 350F. Fill a muffin tin with liners or lightly oil.
To a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, and sea salt.
Once the dry ingredients are thoroughly combined, create a well in the center of the bowl.
Into the well, add the mashed sweet potatoes, eggs, coconut oil, Gingerbread Herbal Honey, coconut sugar, and sesame seeds.
Whisk together the wet ingredients in the center of the bowl, working outward to slowly incorporate the dry ingredients.
Continue mixing until the wet and dry ingredients are thoroughly incorporated, being careful to not over mix.
Evenly distribute the batter between the 12 muffin cups.
Drizzle ~1 teaspoon of tahini over each muffin and sprinkle with more sesame seeds.
Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
Allow to cool for at least 20 minutes before enjoying. Cool fully before storing in an airtight container for up to 5 days.