Whole Wheat Pumpkin Muffins With Toasted Almonds
Indulge in the warm and comforting flavors of fall with these delicious whole wheat pumpkin muffins. The combination of pumpkin, spices, and toasted almonds creates a delightful treat perfect for breakfast or as a snack. Enjoy the moist texture and aromatic scent that will fill your kitchen as these muffins bake to perfection.
— 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
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