Hey, let’s eat breakfast!
One of the best parts of the holiday season is the abundance of special breakfasts. Morning meals—especially brunch—feel elevated this time of year, and there are plenty of good reasons to pour a mimosa or two alongside your plate.
So I went a little pumpkin-crazy this season. I usually limit myself to one or two pumpkin recipes, but this year I made more than that—and I’m not even sorry.
I baked these muffins over a month ago and almost didn’t share them because they felt too simple to spotlight. But they were too good not to—especially for a holiday morning. They make a perfect Thanksgiving breakfast or a cozy snack for a middle-of-the-night Black Friday run.
These muffins are inspired by classic muffin formulas that use banana or Greek yogurt—ingredients that help keep baked goods tender and moist even when you use whole wheat pastry flour. The texture here is soft and pleasantly moist without feeling heavy.
These are seasonal, face-stuffing-worthy muffins—comforting and perfectly suited to chilly mornings. If you love toasted sliced almonds, they’re essential here. I rely on Trader Joe’s honey toasted sliced almonds, but you can easily toast plain sliced almonds in a skillet over medium heat until golden and fragrant. Toss with a little sugar if you want extra sweetness—the holidays are a time for indulgence.
To avoid unpleasant surprises for anyone with nut aversions, the almonds are sprinkled on top for crunch rather than mixed through the batter. They add a satisfying texture without hiding anything inside the muffin.
Whole Wheat Toasted Almond Pumpkin Muffins
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Ingredients
- 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
Instructions
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Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
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In a large bowl, whisk together the whole wheat pastry flour, brown sugar, baking soda, cinnamon and salt. In a separate bowl, whisk the egg with the pumpkin puree, milk, melted coconut oil, vanilla and almond extracts. Add the wet ingredients to the dry and gently fold with a spatula until just combined—do not overmix. Use an ice cream scoop or a 1/4 cup measure to distribute batter evenly into the liners. Top each muffin with a tablespoon of toasted sliced almonds.
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Bake for 15 to 18 minutes, or until the tops are set and a toothpick inserted in the center comes out clean. Let the muffins cool slightly before serving.
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Spread with pumpkin butter and a drizzle of maple cream—pure heaven.