Go Back
+ servings
Print Recipe
5 from 1 vote

Whole Wheat Pumpkin Muffins with Toasted Almonds

Bake up a batch of these whole wheat pumpkin muffins to welcome autumn! Fantastic with a cup of tea or coffee, at breakfast or as an afternoon snack.
Prep Time15 mins
Cook Time14 mins
Total Time29 mins
Course: Breads, Breakfast
Cuisine: American
Keyword: Whole Wheat Recipe
Servings: 20 Small Muffins (Approximately)
Calories: 95kcal



  • 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.


Serving: 1Muffin | Calories: 95kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 123mg | Potassium: 171mg | Fiber: 2g | Sugar: 6g | Vitamin A: 35IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 0.9mg