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.
Servings: 20 Small Muffins (Approximately)
Calories: 95kcal
Ingredients
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon freshly ground nutmeg
- 1 15 ounce can pumpkin
- ¼ cup molasses
- 2 tablespoons agave nectar or honey
- 2 eggs
- ¾ cup unsweetened applesauce
- ⅓ 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.
Nutrition
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
