Whole Wheat Pumpkin Muffins with Toasted Almonds
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp freshly ground nutmeg
- 1 (15 oz) can pumpkin
- 1/4 cup molasses
- 2 tbsp agave nectar or honey
- 2 eggs
- 3/4 cup unsweetened applesauce
- 1/3 cup nonfat plain Greek yogurt
- 1 cup slivered almonds, toasted
- This recipe is vegetarian
- Produce
- Almonds, toasted (1 cup)
- Ginger, ground (1 tsp)
- Pumpkin (1 (15 oz) can)
- Canned Goods
- Applesauce, unsweetened (3/4 cup)
- Cooking & Baking
- Agave nectar or honey (2 tbsp)
- Baking powder (1 tsp)
- Baking soda (1 tsp)
- Cinnamon, ground (1 tbsp)
- Molasses (1/4 cup)
- Nutmeg, freshly ground (1 tsp)
- Salt (1/2 tsp)
- Whole wheat flour (1 1/2 cups)
- Dairy
- Greek yogurt, nonfat plain (1/3 cup)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on cookincanuck.com
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Published September 28, 2011 (1 year ago).
25 people saved this recipe.
