Pumpkin Morning Glory Muffins are healthy, hearty, and so delicious!
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.
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.
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.
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. ♥
Pumpkin Morning Glory Muffins
Yield 1 dozen muffins
Healthy and hearty, these Pumpkin Morning Glory Muffins make the perfect Fall breakfast!
- 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
- Line a 12 mold muffin tin with paper liners, set aside. Preheat oven to 400 degrees (F).
- 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.
- 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.
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.