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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!
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.
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.
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. ♥
Pumpkin Morning Glory Muffins
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
- 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.
Bought a dozen at the Boone, NC Farmers Market.
These tasted like your recipe and were Divine
can’t wait to make these my grandson doesn’t like alot of sugar these seem to be great with the fruit. thank you
I need these muffins for breakfast tomorrow! They sound so tasty!
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!
My pleasure, Shannon! So happy these were a hit 🙂
2nd time making these exactly as recipe indicated. Delicious. I got 13 muffins and took them out of the oven at 21 minutes as they were getting quite brown.
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.
Would you be able to substitute gluten free flour in this recipe?
I just created these muffins using Gluten free measure for measure flour and it worked like a charm!
Should there be any eggs in this recipe? The mixture appears very dry.
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!
I agree. I loved the flavour but the ingredients were so dry that I couldn’t fold together. I added three eggs. Yum!
I was wondering if there should be eggs in this recipe; the batter appears very dry.
Are there any eggs in this recipe?
Hi, wondering if you received a reply?
Does this require eggs?
Thank you,
Kim
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.
What is the nutriton info per muffin
Delicious and NO eggs. Will be enjoyed over the Thanksgiving weekend and made many more times.
Fern
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 ?
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!
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.
Could you suggest substitute for the wheat and regular flour to make it gluten free ?
Check out previous reviews.
Best muffins EVER!! I added 1/4cup flaxmeal for more fiber. Very moist and healthy!!
How would this recipe do in the mini muffin tins? Would they work out?
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!
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!!
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??
Yes, one tablespoon is correct!
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.
I baked these today! So moist and yummy. My husband hates pumpkin but devoured them. So moist. Thanks for having the recipe on Pinterest.
I just made these. They were great. I really liked that they did not need eggs.
could you make these into smaller muffin sizes?
Is there a substitute for whole wheat? I have just about every other flour. Gluten free, bread, all purpose. I have flax. Not sure how the measurements would change though.
March 20, 2021
I made these muffins and really do like them! I didn’t have an apple so I added some crushed pineapple, I also added 2 eggs and a tablespoon of molasses.
I make these on a regular basis. I like making 6 jumbo muffins. I bake at 425 degrees 5 minutes and then turn down to 375 withiut opening oven. Bake another 17 to 20 minutes depending on your oven.
I never leave a recipe alone. I play. I have added flax mill, walnuts, raisins, pumpkin seeds, sunflower seeds, and even chocolate or white chocolate chips. Yummy all over.
Great recipe ! Flexible recipe to use whatever you have on hand I made a few adjustments -more shredded apples to make up for less carrots. The batter did seem a bit thick so I added a little more applesauce (1/2 c total). The batter doesn’t puff up much while baking so fill the cups full. Mine took 20-22 minutes. Made 18 muffins.