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Pumpkin Morning Glory Muffins

Pumpkin Morning Glory Muffins for Cozy Autumn Mornings

These Pumpkin Morning Glory Muffins are a delightful way to enjoy the flavors of fall, packed with nutritious ingredients.
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Prep Time 10 minutes
Cook Time 28 minutes
Cooling Time 10 minutes
Total Time 48 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 1 cup Whole Wheat Flour Substitute with gluten-free flour for a healthier option.
  • 1 cup All-Purpose Flour Replace with more whole wheat flour or a gluten-free alternative.
  • 3/4 cup Light Brown Sugar Consider substituting with coconut sugar or honey.
  • 2 teaspoons Baking Powder Ensure it’s fresh for best results.
  • 1 teaspoon Baking Soda
  • 1 tablespoon Pumpkin Spice Can swap this with a blend of cinnamon, nutmeg, and ginger.
  • 1 teaspoon Cinnamon Pumpkin pie spice can also be used as a substitute.
  • 1/2 teaspoon Salt
For the Flavor & Moisture
  • 1 cup Pumpkin Puree Make sure it’s pure pumpkin, not pie filling.
  • 1/2 cup Unsweetened Applesauce You can swap in extra pumpkin puree if you'd like.
  • 1/3 cup Coconut Oil Melted butter or vegetable oil can be good substitutes.
  • 1 cup Shredded Apple Opt for sweet varieties like Fuji or Honeycrisp.
  • 1 teaspoon Vanilla Extract Always use pure vanilla extract.
  • 1 cup Grated Carrot Zucchini can be a great alternative.
  • 1/2 cup Dried Cranberries Substitute with raisins or dried cherries.
  • 1/2 cup Flaked Coconut Omit for a nut-free version.
  • 1/2 cup Chopped Pecans Walnuts can also work, or leave them out for a nut-free muffin.

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the whole wheat flour, all-purpose flour, light brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
  3. In a large bowl, whisk together the pumpkin puree, unsweetened applesauce, melted coconut oil, shredded apple, vanilla extract, and grated carrots.
  4. Gradually fold the dry ingredients into the wet mixture using a rubber spatula.
  5. Fold in the dried cranberries, flaked coconut, and chopped pecans.
  6. Divide the muffin batter evenly among the prepared muffin cups, filling each about ¾ full.
  7. Place the muffin tin in the preheated oven and bake for 24 to 28 minutes.
  8. After baking, cool the muffins in the pan for 10 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 6gSodium: 150mgPotassium: 120mgFiber: 2gSugar: 8gVitamin A: 115IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

These muffins are perfect for a cozy autumn breakfast or snack. Customize with your favorite ingredients as desired.

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