Name: Whole Wheat Toasted Almond Pumpkin Muffins
Total time: 35 min
Yield: 12 muffins
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