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Whole Wheat Toasted Almond Pumpkin Muffins

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  • 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.

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