It still very much feels like fall here in New York. Despite visits to the Rockefeller Christmas tree, walks down 5th avenue to see the window displays, and trips to various holiday markets, the warm weather and the crisp air still insist that it is autumn. I think maybe that's why I'm still loving pumpkin everything right now—including these delightful little almond-topped pumpkin muffins.
These muffins have a perfect balance of flavors: delicate hints of cinnamon, and a light sweetness from the brown sugar. That crunchy aromatic topping of honey roasted slivered almonds? It's absolutely to die for. And compared to the other sweets floating around during the holidays, these are relatively guilt-free. So let's make a batch of these muffins and keep fall around even a little longer, okay?
Almond- Topped Pumpkin Muffins
- 1 cup whole wheat pastry flour
- 1 cup all purpose 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 (I used unsweetened almond milk, but use whatever you have)
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 3.5 ounce bag honey roasted sliced almonds (usually found in the produce section, by the salad greens)
Preheat the oven to 350 degrees. Spray a 12 cup muffin tin with cooking spray.
In a large bowl, mix together the flours, sugar, baking soda, cinnamon, and salt. In a medium bowl, whisk together the egg, pumpkin, milk, coconut oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just barely combined. Distribute the batter into the muffin tins, and top with a heaping tablespoon of the almonds.
Bake for 15-20 minutes, until the tops are set.
adapted from how sweet eats