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.
Linda says
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.
Mar says
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??
bakerbynature says
Yes, one tablespoon is correct!
Barbara Downen says
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!!
Jelena says
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!
Mikey says
How would this recipe do in the mini muffin tins? Would they work out?
Francine JS says
Best muffins EVER!! I added 1/4cup flaxmeal for more fiber. Very moist and healthy!!
Nan says
Could you suggest substitute for the wheat and regular flour to make it gluten free ?
Leslie says
Check out previous reviews.
Natalie says
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!
Natalie says
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.
Becky says
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 ?
Fern says
Delicious and NO eggs. Will be enjoyed over the Thanksgiving weekend and made many more times.
Fern