Pumpkin Almond Muffins
PIN IT!These soft and fluffy pumpkin almond muffins are the ultimate breakfast snack. Enjoy them for breakfast, lunch or a snack!
NOTE: The photos have been updated but the content remains as it was posted in 2011. Thanksgiving was always a really special time for me. I’d get together with all of my cousins and friends and we’d hit the town and paint it red. Then after drunken catching up and way to many shots, we’d stumble in the door at 5 am only to awake 3 hours later to assist in Meals on Wheels, a volunteer activity that delivers meals to elderly. Safe to say, the hungover would last well until dinner, we’d eat it away, then start all over. As much as I love my low key Thanksgivings now, I miss the days of my wild youth. Now, before I get too lost in the nostalgia of this day, I want to talk muffins.
Because, let’s be real, muffins make the world a happier place to live.
Scratch that. Pumpkin muffins make the world a happier place to live in. Pumpkin is magic. I’ve never had a pumpkin anything that didn’t taste like sweet, sweet heaven. Add chocolate, almonds and melted butter and you have one foodgasmic breakfast treat. Although I’ve been known to eat muffins for dinner (and brownies, and cake) this did not, in fact, make up my evening meal (I ate a well balanced subway sandwich, thank you). I showed massive restraint and did not eat one of them. Even as the soft butter melted into the warm center of the muffin I prepared for my husband. Instead, I snapped these pictures and stuffed these succulent treats into ziplock bags for our 10 hour drive tomorrow.
That is restraint.
I mean look at these, would you be able to not eat one? or 2? Now, I will tell you such restraint will not be shown this afternoon after 6 hours in the car. You’ll find me at mile marker 1 trillion with a plethora of muffin liners scattered on my lap.
Pumpkin Almond Muffins
Yields: 16 muffins
Prep time: 10 minutes
Cook time: 20-22 minutes
Ingredients:
- 1 1/2 cups whole wheat flour
- 1 cup all purpose flour
- 1 cup sugar
- 3/4 cup brown sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/3 cup pumpkin puree
- 1/3 cup canola oil
- 1/2 cup chopped almonds
Directions:
- Preheat oven to 350F. Line muffin tin with liners or spray with cooking spray. Set aside.
- In a large bowl, sift flours, sugars, baking powder, pumpkin pie spice and salt together. Form a well in the middle. Add eggs, vanilla, almond extract, pumpkin and oil. Using a wooden spoon, stir until fully mixed. Add nuts, stir until incorporated.
- Put 2 tablespoons of batter into each cup (or until 3/4 the way full). Bake for 20-22 minutes, or until browned.
- Serve with butter or on their own and enjoy!
Nutritional Information per muffin:
Fat: 6 grams
Carbohydrates: 32 grams
Protein: 3 grams
I only discovered the recipe (and your site) a few weeks ago, and iv whipped up my 5th cake today- and I live on my own! I did share a slice with my friend, now every time I see her she keeps bugging me for THAT apple cake. Its just so good.
I'm actually having trouble making new recipes, cos I keep just thinking, nah let's make the apple cake again. Iv made a few variations, today I replaced one of the apples with a pear- yum! I normally leave off the topping and eat it with a big spoonful of nut butter. I just never fails at sending my tastebuds into a party.
So, umm, yeah, THANKYOU!