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Pumpkin Morning Glory Muffins Recipe

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4 from 7 reviews

These Pumpkin Morning Glory Muffins are a wholesome and flavorful breakfast or snack option packed with whole wheat flour, pumpkin puree, shredded apple and carrot, dried cranberries, coconut, and pecans. Moist and spiced with pumpkin spice and cinnamon, they offer a perfect balance of sweetness and warmth in every bite. Ideal for fall mornings or any time you crave a nutritious, tasty muffin.

Ingredients

Dry 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

Wet Ingredients

  • 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)

Mix-ins

  • 1/2 cup dried cranberries
  • 1/2 cup flaked coconut
  • 1/2 cup pecans, chopped

Instructions

  1. Prepare Muffin Tin and Oven: Line a 12-cup muffin tin with paper liners and set aside. Preheat the oven to 400°F (204°C) to ensure it reaches the right temperature before baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt until well combined. Set this mixture aside.
  3. Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, unsweetened apple sauce, melted coconut oil, shredded apple, vanilla extract, and grated carrots. Whisk these ingredients thoroughly until the mixture is uniform.
  4. Combine Wet and Dry Mixes: Gently fold the dry ingredient mixture into the wet ingredients, stirring only until just combined to avoid overmixing and tough muffins.
  5. Add Mix-ins: Carefully fold in the dried cranberries, flaked coconut, and chopped pecans, distributing evenly throughout the batter without overmixing.
  6. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each cup almost to the top for nicely domed muffins.
  7. Bake: Bake in the preheated oven for 24 to 28 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
  8. Cool and Serve: Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve warm, at room temperature, or chilled as preferred.

Notes

  • Do not use pumpkin pie filling as it contains added sugars and spices that will alter the flavor.
  • Folding the dry ingredients into the wet ingredients just until combined helps keep the muffins tender.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins freeze well. Wrap individually and freeze for up to 3 months. Thaw at room temperature or warm in the microwave.
  • For a nut-free version, omit pecans and substitute with additional coconut flakes or seeds.

Find it online: https://cookedbysarah.com/pumpkin-morning-glory-muffins-recipe/