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Whole Wheat Pumpkin Muffins with Toasted Almonds
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp freshly ground nutmeg
- 1 (15 oz) can pumpkin
- 1/4 cup molasses
- 2 tbsp agave nectar or honey
- 2 eggs
- 3/4 cup unsweetened applesauce
- 1/3 cup nonfat plain Greek yogurt
- 1 cup slivered almonds, toasted
Directions:View on Cookin Canuck
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