Breakfast

Toasted Almond Pumpkin Muffins is for Breakfast.

Toasted Almond Pumpkin Muffins takes several minutes to prepare.

Toasted Almond Pumpkin Muffins takes several minutes to cook.

Toasted Almond Pumpkin Muffins makes 12 servings.

The ingredients for Toasted Almond Pumpkin Muffins are:

*All-Purpose Flour, Gluten-Free - Bob's Red Mill's, 1.333 cup (remove)
Bob's Red Mill Almond Flour - per 1/4 Cup, 2.667 serving (remove)
Brown Sugar, 0.33 cup, packed (remove)
Baking Soda, 1 tsp (remove)
Cinnamon, ground, 0.25 tsp (remove)
Salt, 0.25 tsp (remove)
Egg, fresh, whole, raw, 1 large (remove)
Pumpkin-Libby's 100% Pure Pumpkin (1/2 cup), 2 serving (remove)
Almond Breeze Almond Milk, Unsweetened Vanilla, 5.333 oz (remove)
Coconut Oil Organic - Spectrum Naturals, 3 tbsp (remove)
Vanilla Extract, 1 tsp (remove)
*Almond Extract, 0.5 tsp (remove)
*365 almond slivered and blanched, 74.67 gram (remove)

Here is how you make Toasted Almond Pumpkin Muffins:

Serving Size: Makes a dozen muffinsNumber of Servings: 12Recipe submitted by SparkPeople user BIKINITIME1.

The nutritional information for Toasted Almond Pumpkin Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 183.8

• Total Fat: 10.8 g
• Cholesterol: 15.5 mg
• Sodium: 172.5 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 3.6 g
• Protein: 4.9 g