Whole Wheat Pumpkin Muffins With Toasted Almonds
Golden Autumn Pumpkin Muffins: Embrace the flavors of fall with these moist and flavorful pumpkin muffins. Infused with warm spices and wholesome ingredients like whole wheat flour and almonds, each bite is a delightful balance of sweet and comforting. Perfect for a quick breakfast or a cozy snack, these muffins will surely become a seasonal favorite in your kitchen.
— Constant Cookbook
Ingredients
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp freshly ground nutmeg
- 1 (15 oz) can pumpkin
- 1/4 cup molasses
- 2 tbsp agave nectar or honey
- 2 eggs
- 3/4 cup unsweetened applesauce
- 1/3 cup nonfat plain Greek yogurt
- 1 cup slivered almonds, toasted
Instructions
- Preheat oven to 400 degrees F.
- In a medium-sized bowl, whisk together whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
- In a large bowl, combine pumpkin, molasses, honey, eggs, applesauce, and yogurt.
- Add the flour mixture to the pumpkin mixture. Mix until just combined. To avoid tough muffins, do not over mix.
- Add toasted almonds, and stir to combine.
- Spray two muffin tins (about 20 muffin cups) with nonstick cooking spray. Fill each cups with ¼ cup of the muffin batter.
- Bake for 12-14 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the tin on a rack for about 10 minutes. Remove the muffins from the tin and let the muffins cool on the rack.
Yield
Approximately 20 small muffins
Nutrition
- Serving Size: 1 Muffin
- Calories: 95 kcal
- Carbohydrate Content: 14 g
- Protein Content: 3 g
- Fat Content: 3 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 17 mg
- Sodium Content: 123 mg
- Fiber Content: 2 g
- Sugar Content: 6 g
Comments
No comments found.