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October 28, 2016

Pumpkin Morning Glory Muffins

Pumpkin Morning Glory Muffins are healthy, hearty, and so delicious! Loaded with shredded carrots and apples, they’re so moist! And dried cranberries, warm spices, and crunchy pecans make them extra delicious!

Healthy, hearty, and delicious, my Pumpkin Morning Glory Muffins are the perfect Fall breakfast!

Pumpkin Morning Glory Muffin Recipe

Whenever pumpkin goes on sale I stock up like a crazy lady. It’s a little obnoxious, but what can I say? I love a good bargain! And as a professional baking blogger, it just makes sense. One can really never have too much pumpkin! Especially in October. Last week I hit the jackpot and found organic pumpkin on sale for 75 cents…

I bought 20 cans. #noselfcontrol

So far I’ve made pumpkin pie, pumpkin cake (recipe coming soon), and pumpkin morning glory muffins. Actually, I’ve made these muffins twice! In 12 days. And I live alone. They’re really that good. Especially with a hot cup of coffee or tea. Actually eating one right now and my key board is a bit of a mess! So many delicious crumbs everywhere.

Healthy, hearty, and delicious, my Pumpkin Morning Glory Muffins are the perfect Fall breakfast!

Tips and Tricks for Recipe Success:

  • These pumpkin morning glory muffins are infinitely adaptable! Can’t find coconut oil? Try using canola oil, or a very mild olive oil. Not a fan of pecans? Use almonds, walnuts, or pistachios instead. No brown sugar in the pantry? Granulated sugar or coconut sugar will work in a pinch! Not crazy about cranberries? Toss in dried cherries or raisins for a tasty swap. You get the picture 😉
  • Unless you have a serious aversion to carrot/apple peels, there’s no need to take the extra step of peeling them. These muffins are delightfully rustic so peels and skins are more than welcome!
  • Be sure your muffins are fully baked before removing them from the oven. My muffins were perfectly done at 27 minutes. These muffins are extremely moist, so they need a little more time in the oven than most muffin recipes.

Healthy, hearty, and delicious, my Pumpkin Morning Glory Muffins are the perfect Fall breakfast!

Healthy, hearty, and delicious, my Pumpkin Morning Glory Muffins are the perfect Fall breakfast!

Have a wonderful Halloween weekend! Are you dressing up? Going to any fun parties? It’s a work weekend for me, but I’ll be celebrating in spirit. See you tomorrow with PIE.

Pumpkin Morning Glory Muffins are healthy, hearty, and so delicious! Loaded with shredded carrots and apples, they're so moist! And dried cranberries, warm spices, and crunchy pecans make them extra delicious!More Muffin Recipes:

  • My Favorite Morning Glory Muffins
  • Pumpkin Chocolate Chip Muffins and Bread
  • Glazed Pumpkin Donut Muffins (Vegan)

If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day. ♥

Healthy, hearty, and delicious, my Pumpkin Morning Glory Muffins are the perfect Fall breakfast!

7 votes

Print

Pumpkin Morning Glory Muffins

Prep 20 mins

Cook 20 mins

Total 40 mins

Author Ashley Manila

Yield 1 dozen muffins

Healthy and hearty, these Pumpkin Morning Glory Muffins make the perfect Fall breakfast!

Ingredients

  • 1 and 1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 3/4 cup light brown sugar, packed
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup unsweetened apple sauce
  • 1/2 cup coconut oil, melted
  • 1 large apple, shredded
  • 1 tablespoon vanilla extract
  • 2 cups grated carrot (about 3 medium)
  • 1/2 cup dried cranberries
  • 1/2 cup flaked coconut
  • 1/2 cup pecans, chopped

Instructions

  1. Line a 12 mold muffin tin with paper liners, set aside. Preheat oven to 400 degrees (F).
  2. In medium bowl add the flours, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt; whisk well to combine, set aside. In a large bowl add the pumpkin, applesauce, coconut oil, grated apple, vanilla, and carrots; whisk to combine. Fold the dry ingredients into the wet mixture and stir until just combined. Fold in the cranberries, coconut and pecans; stir until just combined. Divide batter evenly among prepared muffin cups.
  3. Bake for 24 to 28 minutes minutes, or until a toothpick inserted in the center comes out clean (or with just a few crumbs attached). Cool muffins in the pan for 10 minutes before transferring them to a wire rack. Serve warm, at room temperature, or chilled.

Courses Breakfast

Cuisine American

Nutrition Facts

Serving Size 1 muffin

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

11K Shares

Filed Under: Breakfast, Snacks Tagged With: morning glory, muffins, pumpkin

Reader Interactions

Comments

  1. Susan Donaldson says

    October 31, 2016 at 12:11 am

    Bought a dozen at the Boone, NC Farmers Market.
    These tasted like your recipe and were Divine

    Reply
  2. diane says

    October 31, 2016 at 8:47 pm

    can’t wait to make these my grandson doesn’t like alot of sugar these seem to be great with the fruit. thank you

    Reply
  3. Miranda says

    November 1, 2016 at 8:55 pm

    I need these muffins for breakfast tomorrow! They sound so tasty!

    Reply
  4. Shannon L. says

    November 26, 2016 at 1:47 am

    I’ve made these Pumpkin Morning Glory Muffins twice in the last month. The first time was for my mom and son and both of them enjoyed the muffins. They didn’t stay around long! Second time was a few days ago for my brother and his girlfriend; as she was having lots of her family come from Miami, FL for Thanksgiving. I thought it would be nice for her to have something on hand since she would be hosting the Holiday at her house. These muffins are moist and DELICIOUS!! I used 4oz of Unsweetened Applesauce, ¼ cup Unsweetened Coconut Flakes and ¼ cup Sweetened Coconut Flakes. Also, I got 24 regular muffins but the recipe indicates 12 muffins. I followed the recipe exactly except for the above mentioned items. Did you use the large muffin tins? What do you think about a loaf pan? If so, how long should the loaf bake for if using a 9×5 pan? This recipe has a new home in my collection box! Thanks for sharing!

    Reply
    • bakerbynature says

      November 29, 2016 at 10:23 am

      My pleasure, Shannon! So happy these were a hit 🙂

      Reply
  5. Mary Gibson says

    October 2, 2017 at 3:44 am

    My daughter sent me the recipe and I made them tonight. I’ve already sent the recipe on to all my foodie friends, with this caption: Best muffins I’ve made, and maybe the best I’ve eaten.

    One thing though….both my daughter and I got essentially 18 muffins. Perhaps for that reason (i.e., smaller) only took 20 minutes to bake.

    Reply
  6. Susan Buttermore says

    October 18, 2017 at 7:09 pm

    Would you be able to substitute gluten free flour in this recipe?

    Reply
    • Ashley says

      February 9, 2019 at 5:31 pm

      I just created these muffins using Gluten free measure for measure flour and it worked like a charm!

      Reply
  7. Cindy says

    October 31, 2017 at 2:58 pm

    Should there be any eggs in this recipe? The mixture appears very dry.

    Reply
    • Ashley says

      February 9, 2019 at 5:33 pm

      I followed this recipes instructions except switching our gluten free flour instead of whole wheat and regular flour but, the pumpkin, oil and apple sauce made it moist enough so no eggs are necessary!

      Reply
    • Lezlie says

      October 6, 2020 at 6:21 pm

      I agree. I loved the flavour but the ingredients were so dry that I couldn’t fold together. I added three eggs. Yum!

      Reply
  8. Cindy says

    October 31, 2017 at 3:10 pm

    I was wondering if there should be eggs in this recipe; the batter appears very dry.

    Reply
  9. Mmsmith says

    November 30, 2017 at 9:04 pm

    Are there any eggs in this recipe?

    Reply
    • Kim says

      September 28, 2018 at 9:23 am

      Hi, wondering if you received a reply?

      Does this require eggs?

      Thank you,
      Kim

      Reply
      • Maggie says

        October 23, 2020 at 2:03 pm

        I have made these and no eggs are required. I have also substituted more applesauce for the oil and they turned out great. Recipe makes 12 large, nicely rounded muffins.

        Reply
  10. Okivia says

    August 9, 2018 at 10:13 pm

    What is the nutriton info per muffin

    Reply
  11. Fern says

    October 12, 2019 at 2:58 pm

    Delicious and NO eggs. Will be enjoyed over the Thanksgiving weekend and made many more times.
    Fern

    Reply
  12. Becky says

    November 12, 2019 at 8:47 pm

    These muffins were seriously the best muffins I have ever consumed. Soooo yummy!!! Would you mind if I share this recipe with link to your page on my blog/Etsy ?

    Reply
  13. Natalie says

    November 13, 2019 at 9:53 pm

    THESE ARE AMAZING! I can’t believe how soft and moist they are. I made them exactly per the recipe. Definitely NO EGGS, and I just stuffed the 12 muffin tins super full up and over the top to make good hearty muffins. The batter doesn’t rise a lot so it’s fine! I’m so impressed with this recipe, and it’s even vegan! So great!

    Reply
    • Natalie says

      November 13, 2019 at 9:54 pm

      oh also, I just used some nonstick cooking spray since I didn’t have paper liners and they popped right out of the tin with no issues at all.

      Reply
  14. Nan says

    October 4, 2020 at 11:24 pm

    Could you suggest substitute for the wheat and regular flour to make it gluten free ?

    Reply
    • Leslie says

      November 7, 2020 at 11:50 am

      Check out previous reviews.

      Reply
  15. Francine JS says

    October 24, 2020 at 8:26 pm

    Best muffins EVER!! I added 1/4cup flaxmeal for more fiber. Very moist and healthy!!

    Reply
  16. Mikey says

    October 27, 2020 at 5:03 pm

    How would this recipe do in the mini muffin tins? Would they work out?

    Reply
  17. Jelena says

    October 31, 2020 at 5:30 pm

    Made these last night and they were so moist and yummy. I halved the recipe and got 12 muffins in a regular size muffin tin. I ended up omitting the applesauce completely and just adding extra pumpkin instead. They were so moist I thought I under baked them at 20 min but after cooking and the next day they were perfect! Thanks!

    Reply
  18. Barbara Downen says

    November 6, 2020 at 4:15 pm

    Nov 5, 2020
    I made these muffins:) without a doubt the best I have ever tasted! Everyone asked for the recipe!

    I tried making the GF. I was disappointed. Will go back to the original recipe!!
    Complex recipe but so worth the effort!!

    Reply
  19. Mar says

    November 9, 2020 at 2:18 pm

    Is there really supposed to be a tablespoon of baking powder in these muffins? Making them right now and I’m pausing here wondering if it should be a teaspoon??

    Reply
    • bakerbynature says

      November 13, 2020 at 2:54 pm

      Yes, one tablespoon is correct!

      Reply
  20. Linda says

    November 14, 2020 at 6:09 pm

    Made these this morning and got 18. Baked about 22 minutes. Just after the spicy aroma began. I also used Butter nut squash instead of pumpkin. They just shout Fall! Very moist.

    Reply
  21. Sue says

    November 24, 2020 at 7:11 pm

    I baked these today! So moist and yummy. My husband hates pumpkin but devoured them. So moist. Thanks for having the recipe on Pinterest.

    Reply
  22. Margaret says

    November 30, 2020 at 2:12 am

    I just made these. They were great. I really liked that they did not need eggs.

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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