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
Prep
Cook
Total
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
- 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.
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.
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 🙂
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 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
What is the nutriton info per muffin