Sep 28
2011

Whole Wheat Pumpkin Muffins with Toasted Almonds Recipe

Whole Wheat Pumpkin Muffins with Toasted Almonds Recipe

Fall is diligently trying to make its arrival. The leaves are barely starting to turn, yellow and red splotches amongst acres of green. However, fall’s arrival is being slowed by our unseasonably warm weather. Perhaps Mother Nature is making up for Utah’s unusually cold and rainy June by warming us with temperatures in the mid to high 80s. That’s all well and good if you are not a lover of fall, do not dream of pulling on comfortable jeans and sitting down to a lunch of chicken corn chowder or baked pasta shells, or yearn to pull out cans of pumpkin and get down to some serious baking. So, I officially put myself into a stage of denial. On went the oven and in went the pumpkin as I planned for an afternoon break of hot Earl Grey tea and healthy, whole wheat muffins – sitting outside at my favorite table and looking at this view.

Backyard View

As I mentioned in my last post, I am working on being more mindful of the things I put in my mouth. That includes gargantuan muffins. I really wanted a snack that was full of whole grains, low on saturated and sugar and would keep me satisfied until dinnertime. Using our regular whole wheat muffin recipe, I increased the amount of plain Greek yogurt and unsweetened applesauce for moistness, replaced the sugar with agave nectar (you can use honey, too), increased the amount of spices for a pop of flavor and decreased the size of the muffins for a lower calorie snack (105 calories per muffin – okay, give me two). Toasted slivered almonds were thrown in for a little crunch and nuttiness.

These muffins freeze well when stored in a freezer safe container or resealable bag. When you’re ready to eat one, just pull it out of the freezer and let it sit on the counter to defrost or pop it into the microwave on a low setting.

Bring on fall!

The recipe:
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.

WW Pumpkin Muffins

In a large bowl, combine pumpkin, molasses, agave nectar (or 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 1/4 cup of the muffin batter. Of course, you can use muffin liners like the ones in these pictures. Though, truth be told, I had issues with the muffins sticking to these liners. Darn it!

WW Pumpkin Muffins Collage 2

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.

WW Pumpkin Muffins 5

Other pumpkin recipes:
Cookin’ Canuck’s Savory Pumpkin & Sage Gougères
Family Fresh Cooking’s Pumpkin Ricotta Stuffed French Toast
Love, Veggies & Yoga’s Pumpkin Spice Latte
Two Peas and Their Pod’s Pumpkin Granola
Eats Well with Others’ Pumpkin Ravioli with Sage & Toasted Hazelnuts

Whole Wheat Pumpkin Muffins with Toasted Almonds

Yield: Approximately 20 small muffins

From the kitchen of Cookin Canuck. www.cookincanuck.com

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

  1. Preheat oven to 400 degrees F.
  2. In a medium-sized bowl, whisk together whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
  3. In a large bowl, combine pumpkin, molasses, honey, eggs, applesauce, and yogurt.
  4. Add the flour mixture to the pumpkin mixture. Mix until just combined. To avoid tough muffins, do not over mix.
  5. Add toasted almonds, and stir to combine.
  6. Spray two muffin tins (about 20 muffin cups) with nonstick cooking spray. Fill each cups with 1/4 cup of the muffin batter.
  7. Bake for 12-14 minutes, or until a toothpick inserted in the center comes out clean.
  8. 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.

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{ 31 comments… read them below or add one }

1 Heidi / foodiecrush September 28, 2011 at 12:53 pm

I could stand to watch what goes in my mouth a bit more too. Thanks, I’ll take five. Looks delish!

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2 Dara (Cookin' Canuck) September 28, 2011 at 4:09 pm

Thanks, Heidi. I know how you feel!

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3 Tara @ Chip Chip Hooray September 28, 2011 at 1:00 pm

These look absolutely fabulous. I love whole wheat muffins, and all the spices and almonds just jazz it up so nicely against the pumpkin flavor. :)

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4 Dara (Cookin' Canuck) September 28, 2011 at 4:10 pm

Thank you, Tara. I really prefer eating whole wheat muffins as I feel I’m getting a healthy snack rather than a mini cake (though those are great for a little treat every now and then).

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5 The Dinner Belle for KimberlyBelle.com September 28, 2011 at 1:57 pm

You got me hooked at ‘pumpkin’ and ‘toasted almonds’ – this sounds like an absolutely divine muffin. I definitely like the whole wheat in this recipe as well, it’s not only healthy but I believe it gives the muffin a better texture. Sometimes they’re just too crumbly!

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6 Dara (Cookin' Canuck) September 28, 2011 at 4:11 pm

Thank you! I prefer the texture of whole wheat muffins, too.

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7 Tracy September 28, 2011 at 2:03 pm

They sound lovely! And I love that you can freeze them until you’re ready to eat them. Mmm, perfect fall recipe. :-)

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8 Dara (Cookin' Canuck) September 28, 2011 at 4:15 pm

Thanks, Tracy. We like to have a stack them in them in the freezer for quick snacks.

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9 Marie Poulin September 28, 2011 at 4:32 pm

I am a Canuck also. Just found your great blog. I love your style.
I am new to blogging and love it.

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10 Jeanette September 28, 2011 at 5:58 pm

Love the view, and the way you “heathified” these muffins.

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11 Lora @cakeduchess September 28, 2011 at 9:04 pm

That view is spectacular:)I have been more mindful too since this summer. I’ve altered my baking a little and it has been fun to experiment with recipes. :)Love this healthy pumpkin muffin recipe.

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12 Belinda @zomppa September 28, 2011 at 9:25 pm

I would be very happily aware of eating these muffins!

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13 Deborah September 28, 2011 at 10:48 pm

Yeah, this weather has really been throwing me off! I’m just hoping that we’ll have at least a few weeks of fall-like weather before the snow starts. These muffins look absolutely delicious. And I love that they are good for you, too!

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14 CouponClippingCook September 28, 2011 at 11:13 pm

These look so moist and full of flavor. Love how healthy they are even when having two at a time! And wow, the view is so beautiful!

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15 Katrina September 29, 2011 at 4:14 am

These sound so healthy and scrumptious! Love them :)

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16 claudia lamascolo September 29, 2011 at 6:55 am

What a perfect muffin for this time of the year just in time for a chilly fall season to warm us up with a smile thanks Dara!

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17 Sommer@ASpicyPerspective September 29, 2011 at 8:19 am

Yay for fall and fall flavors! These muffins look fabulous and respectfully healthy. Thanks for thinking about our waistlines Dara. ;)

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18 Brooks at Cakewalker September 29, 2011 at 8:41 am

Dara, such a beautiful, peaceful view at your favorite table! I’m being more mindful of food/ingredient choices too. The best part is, my kids are right in step with me. Thank you for sharing this solid recipe, and I love the baking cups too!

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19 KalynsKitchen September 29, 2011 at 9:03 am

I love the sound of pumpkin muffins. And I’m not complaining at all about the warm fall weather.

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20 Maris (In Good Taste) September 29, 2011 at 11:10 am

I love these! I’m so tired of seeing these elaborate, weird, everything-pumpkin recipes all over the internet so it’s nice to see a simple, healthy spin on something so nice and seasonal. Love that there is Greek yogurt in here too!

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21 Barbara | Creative Culinary September 29, 2011 at 11:14 am

The pumpkins sound great Dara, the wrappers are adorable too. BUT…that view? Now that might make everything taste even better!

Happy Fall…

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22 Tickled Red September 29, 2011 at 3:51 pm

Great view darlin’! But most of all I love those muffins. I am so excited about fall foods :D I simply can’t stop grinning. xoxo

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23 Kristen September 29, 2011 at 5:35 pm

What delicious muffins. Dara. I need to be more like you and watch what I put into my body. I haven’t been that mindful of it lately!

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24 Donna September 29, 2011 at 8:40 pm

You have a knack for making “healthy” look yummy! These look fabulous – and so autumn.

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25 Nancy@acommunaltable September 29, 2011 at 9:59 pm

Hi Dara,
Well, you have definitely inspired me and made me “re think” what I was putting in mouth! (food blogging does have its downsides!). These muffins sound wonderful – low sugar, low fat, high fiber and … over the top taste! What else could we ask for?

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26 Ali September 30, 2011 at 2:49 am

These muffins do look great!! looking forward to waking up to one of these. Just wishing you could make me one, am such a lazy cook :) love the photos, nice blog.

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27 Ashley@BakerbyNature September 30, 2011 at 5:07 am

I love keeping muffins like these tucked away in my freezer! If only the weather would give a little here; the heat and humidity of this week would have you guessing it’s August.

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28 Jen at The Three Little Piglets September 30, 2011 at 6:47 am

Size is one of the reasons I make muffins myself – I always used to stop at my local bakery and pick up those gigantic muffins for breakfast, till I realized some of them had close to 500 calories apiece and were full of who knows what else. Eating a smaller one still leaves me satisfied without all that extra guilt. Cause who needs that?!

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29 Lindsey @ Gingerbread Bagels October 6, 2011 at 5:14 am

Oh my goodness these pumpkin muffins look AMAZING! I love all things pumpkin so I just adore this recipe. Love the addition of the toasted almonds!

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30 Laura October 16, 2011 at 8:34 am

Hi!! This recipe looks sooo yummy! And your view is to die for!! I am also trying to switch to using whole grains and less sugar. I’m about to go on a campin trip to the mountains and am looking for some recipes that I could make ahead of time and take with us. We won’t have a way to heat things up (not even a fire) so I was wondering if these muffins are as good cold as they are warm. Some muffins taste a bit odd to me if they aren’t warm. What are your thoughts?

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31 Dara (Cookin' Canuck) October 16, 2011 at 8:41 am

Laura, I enjoyed these muffins cold just as much as when they were warm. The crunch of the almonds add something really special to these. I hope you enjoy them & have a great trip!

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