Hey let’s eat breakfast!

Whole Wheat Pumpkin Almond Muffins I howsweeteats.com

One of the best parts of the holiday season is all the breakfast. So much breakfast in your face. Am I right or am I right? Breakfast is one of my favorite things to begin with (or, hello, brunch) and it’s totally kicked up a notch come this time of year. And there are lots of excellent excuses to have a mimosa or two with the meal.

Now that’s what I’m talking about.

So I did this thing where I became a bit overzealous with pumpkin this year.  I’m sure you know this.

And I know it sounds like nothing considering it’s common and everyone on the internet loses their freaking head over the orange stuff, but as I said earlier in the year, one or two recipes tends to be my limit. This year… not so much.

Whole Wheat Pumpkin Almond Muffins I howsweeteats.com

Well. I went a bit overboard on that. I made these muffins over a month ago and almost didn’t share them, but I couldn’t take it because they were so good. Then in dawned on me that I could use them as a bonus recipe since they’d make the most perfect Thanksgiving breakfast. Or! The most perfect black Friday middle-of-the-night shopping snack. Right right right?

Our heads are in the same place. This is why we’re friends.

Whole Wheat Pumpkin Almond Muffins I howsweeteats.com

See, I’m a sucker for muffins with pumpkin. Same goes for things like bananas and greek yogurt. When these ingredients are incorporated into muffins, you can really get away with using all whole wheat pastry flour and not noticing a difference. The bread stays so moist. And no, I can’t use another word unless you’d like me to describe these muffins as soggy.

I’m sure you’d hurry up and make them in that case. Who doesn’t love a soggy muffin?

Yeah. No go.

Whole Wheat Pumpkin Almond Muffins I howsweeteats.com

But yes, they stay soft and moist. Let’s leave it at that.

This is really just an offshoot from some of my other favorite muffins, albeit super seasonally appropriate. Face stuffing worthy. Perfect for today because for many of us, it’s technically our Thursday! Or maybe it’s already your long weekend. If so, I’m jealous.

Whole Wheat Pumpkin Almond Muffins I howsweeteats.com

Oh and remember my infatuation with those Trader Joe’s honey toasted sliced almonds? Yeah. Well they really get a workout here.  Not kidding when I say I can go through a bag of those each week. If you don’t have a TJs near you, simply add sliced almonds to a nonstick pan and heat over medium heat, shaking the pan until toasted, golden and fragrant. Add a lil sugar if you want. It’s alllll good. It’s the holidays! We’re almost in the thick of it. Sugar is encouraged.

Considering I’m being a huge hypocrite and providing you with a baked good complete with nuts (is there anything more disturbing?), I feel that I must say this is an exception. The nuts are only on top, creating a crunch when you bite. No secret nuts hidden inside, which we all know is the worst kind of betrayal. I mean, who does that?

Not me. Not me. I’ve got your back.

Whole Wheat Pumpkin Almond Muffins I howsweeteats.com


Whole Wheat Toasted Almond Pumpkin Muffins

Yield: makes 12 muffins

Total Time: 35 minutes


2 cups whole wheat pastry flour
1/3 cup brown sugar
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 large egg, lightly beaten
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 sliced toasted almonds


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.

Whole Wheat Pumpkin Almond Muffins I howsweeteats.com

Spread with pumpkin butter and maple cream… ugh. Heaven.

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51 Responses to “Whole Wheat Toasted Almond Pumpkin Muffins.”

  1. #
    Simply Life — November 26, 2013 @ 8:01 am

    oooh these do look like the perfect breakfast/snack to have around!


  2. #
    Rachel Cooks — November 26, 2013 @ 8:08 am

    Loving all the almonds on top of these! Genius. Tasty and beautiful!


  3. #
    Belinda @themoonblushbaker — November 26, 2013 @ 8:16 am

    Yay for the topping!, You can never have too my nuts in my opinion especially in these sweet muffins.


  4. #
    Angela @ Eat Spin Run Repeat — November 26, 2013 @ 8:40 am

    Oh my gosh… YES! Thank you for deciding to post these and not ditch them because I am pinning and making them for sure!! As a Black Friday shopping snack? I like your thinking. :)


  5. #
    Michelle @ A Healthy Mrs — November 26, 2013 @ 8:43 am

    Yum! Although muffins don’t rank as high on my list as their cousin, the cupcake, these do sound pretty darn tasty! Even if they are “moist” :)


  6. #
    Tracy | Peanut Butter And Onion — November 26, 2013 @ 8:45 am

    I love the Brunch…. can’t wait for the holidays!


  7. #
    Ali @ Inspiralized — November 26, 2013 @ 8:46 am

    I love that you incorporate whole wheat into this recipe – it looks crunchy and delicious!


  8. #
    Brie @ Entrée the Giant — November 26, 2013 @ 8:48 am

    So, looks like we’re on the same wavelength today – I put this pumpkin, breakfast recipe up on the blog this morning for fear that everyone else had forgotten about the pre-turkey feast :)


    You really are a girl after my own <3


  9. #
    Erin | The Law Student's Wife — November 26, 2013 @ 9:12 am

    Reasons to stuff my face with these muffins: 1) Black Friday shopping stamina, which you covered. Never mind that I will be shopping from my phone while planted on my couch. (This strategy keeps me closer to the muffins.) 2) Those almonds. 3) They are whole wheat so clearly I need four. For fiber of course. 4) Pumpkin never goes out of style (and if it does, I’ve never been that fashionable. 5) They looking freaking delicious. Happy Thanksgiving girl!


    • Jessica — November 26th, 2013 @ 4:17 pm

      you are the best.


  10. #
    Molly @ Yes to Yolks — November 26, 2013 @ 9:27 am

    I’m not sick of the pumpkin recipes yet…especially when you post something like this. I am a sucker for muffins, and I am always trying to lighten them up so I can justify eating more than one…or two. WW pastry flour is awesome stuff.


  11. #
    Melissa — November 26, 2013 @ 9:40 am

    These look wonderful and I love the idea of serving them with pumpkin butter!


  12. #
    Bev @ Bev Cooks — November 26, 2013 @ 10:00 am

    I can’t even look at these without bawling. They’re so pretty.


  13. #
    Stephanie @ PlainChicken — November 26, 2013 @ 10:13 am

    I have a big bag of sliced almonds. Can’t wait to try these.


  14. #
    ana — November 26, 2013 @ 10:20 am

    Looks gorgeous! I celebrate thanksgiving with a few friends, since we don’t have it in my country. Gotta love pumpkin!


  15. #
    ATasteOfMadness — November 26, 2013 @ 10:47 am

    Oh wow. I don’t think you CAN go overboard with pumpkin recipes. These look SO good. I would have it for breakfast, lunch and dinner :)


  16. #
    Laura (Blogging Over Thyme) — November 26, 2013 @ 10:54 am

    Right when I saw these, I thought those might have been the honey roasted almonds! I still haven’t tried them, but I am tempted each time I go to the store. I have so many bags of half used nuts–walnuts, slivered almonds, slice almonds, etc.–that I feel like I have to use those first.

    These look great!!


  17. #
    Alexe @ Keys to the Cucina — November 26, 2013 @ 11:37 am

    Yummy I love the slivered almonds on these bad boys, they must add the perfect crunch!


  18. #
    Abbie @ Needs Salt — November 26, 2013 @ 11:52 am

    Ohhhh my gosh muffins. These muffins. They look so incredible. And I thank you for never hiding disturbing nuts inside muffins ever. THERE IS NOTHING WORSE. Except maybe raisins. in muffins. that is also kind of disturbing.
    Kudos for eating maple cream.


  19. #
    allie@sweetpotatobites — November 26, 2013 @ 12:15 pm

    pumpkin muffins are the best! I really need to try the TJ’s honey roasted almonds as well.


  20. #
    Lisa D — November 26, 2013 @ 1:11 pm

    These are right up my alley – however I don’t have coconut oil, can I replace with something else? Butter or veg oil?


    • Jessica — November 26th, 2013 @ 4:16 pm

      yes for sure – either will work!


  21. #
    Julia — November 26, 2013 @ 1:43 pm

    Mhh, what a wonderful recipe! Almonds are one of my favorite ingredients in winter.


  22. #
    Kylie — November 26, 2013 @ 2:43 pm

    Yes this is exactly why we are invisible internet friends!


  23. #
    Nikki @ The Road to Less Cake — November 26, 2013 @ 3:02 pm

    I would totally face plant one of these for breakfast…maybe even two! I love the idea of adding nuts on the top of the muffins for extra crunch.


  24. #
    Rosetta — November 26, 2013 @ 4:14 pm

    I’m also wondering about the coconut oil – can I use something else since I don’t have that?


    • Jessica — November 26th, 2013 @ 4:16 pm

      yes definitely! butter would be my first choice, canola oil would work too.


  25. #
    Jodie — November 26, 2013 @ 4:26 pm

    Yum!! Can I use regular whole wheat flour if I do not have pastry flour?


    • Jessica — November 26th, 2013 @ 4:28 pm

      i don’t like to suggest regular whole wheat unless i’ve tried it myself, just because it can produce such dry and gritty results. i would go with all-purpose first (or even a 50/50 mix of AP and reg whole wheat)!


  26. #
    Happy Valley Chow — November 26, 2013 @ 4:58 pm

    Nothing beats a good muffin and this definitely looks like a winner! Thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow


  27. #
    Averie @ Averie Cooks — November 26, 2013 @ 5:09 pm

    They’re gorgeous! And I am not a fan of nuts usually either IN baked goods or on them, and I dont know why I’ve never tried those TJs nuts, now I have to – but I am really picky and random about it all. Like some desserts I can add them to like a copycat Payday bar or make a Snickers Pie and wrote a cookbook about peaNUT butter but don’t love whole nuts in things, usually. Random aside sorry!

    Your muffins are show-stoppers. And with the pumpkin butter schmear, even better. Pinnned


  28. #
    Tess @ Tips on Healthy Living — November 26, 2013 @ 5:52 pm

    These look heavenly! But what would you recommend substituting for almonds for those of us with nut allergies :(


  29. #
    Katrina @ Warm Vanilla Sugar — November 26, 2013 @ 6:40 pm

    I want more fun breakfasts in my life…I’m in a smoothie rut currently. Thanks for slapping these babies in my face!


  30. #
    Emily @ Life on Food — November 26, 2013 @ 8:03 pm

    Holy cow those look amazing! Would it be mean to email my mom this recipe to request for Thursday? I am all about baked goods for breakfast around the holidays.


  31. #
    Tracy | Pale Yellow — November 26, 2013 @ 8:23 pm

    I love all the sliced almonds on top – gorgeous!


  32. #
    Lindsay — November 26, 2013 @ 10:30 pm

    love these pictures! and the muffins. yum.


  33. #
    cheyenne — November 27, 2013 @ 3:04 am

    oh wow, looks delicious!
    xo, cheyenne


  34. #
    Becca @ Crumbs — November 27, 2013 @ 12:18 pm

    So agreed, there is nothing better than a long, slow, lazy breakfast. And these look like a great breakfast muffin!


  35. #
    Holly — December 2, 2013 @ 5:28 pm

    hello! I love all your recipes, every single one of them worked so far! and everything tasted amazing! :) these are up next!!
    by the way, did you know these were in a buzzfeed post too? http://www.buzzfeed.com/christinebyrne/31-delicious-things-to-cook-in-december

    greetings from switzerland!!



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