Whole Wheat Toasted Almond Pumpkin Muffins
User Reviews
5
4 reviews
Excellent
Whole Wheat Toasted Almond Pumpkin Muffins
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 2 cups whole wheat pastry flour
- 1/3 cup brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 egg lightly beaten, large
- 1 cup pumpkin puree
- 2/3 cup milk
- 3 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2/3 cups almond sliced; toasted
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with liners.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt. In a smaller bowl, whisk together the egg, pumpkin, milk, coconut oil, vanilla and almond extracts. Add the wet ingredients to the dry, mixing with a large spatula until just combined. Do not overmix! Use an ice cream scoop or 1/4 cup measure to even;y distribute the batter into the muffin liners. Top each with a tablespoon or so of the toasted almonds.
- Bake the muffins for 15 to 18 minutes, or until the tops are set. Let cool slightly before serving.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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