Whole Wheat Toasted Almond Pumpkin Muffins.
Hey let’s eat breakfast!
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.
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.
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.
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.
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 Toasted Almond Pumpkin Muffins
- 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.
Spread with pumpkin butter and maple cream… ugh. Heaven.