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Pumpkin Morning Glory Muffins Recipe

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  • Author: Evelyn
  • Prep Time: 20 minutes
  • Cook Time: 24–28 minutes
  • Total Time: 44–48 minutes
  • Yield: 12 muffins
  • Category: Breakfast or Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These Pumpkin Morning Glory Muffins are a wholesome and flavorful treat perfect for breakfast or a snack. Featuring a nutritious blend of whole wheat and all-purpose flours, pumpkin purée, grated carrots, apples, and a mix of dried cranberries, coconut, and pecans, they offer a delightful balance of texture and warmth with pumpkin spice and cinnamon. Moist, tender, and naturally sweetened, they are vegan-friendly and satisfy cravings with nourishing ingredients.

Ingredients

Dry Ingredients

  • 1½ cups whole wheat flour
  • ½ cup all-purpose flour
  • ¾ cup packed light brown sugar
  • 1 tbsp baking powder
  • 2 tsp baking soda
  • 2 tsp nutmeg-free pumpkin spice
  • ½ tsp ground cinnamon
  • ½ tsp salt

Wet Ingredients

  • ¾ cup plain pumpkin purée
  • ¼ cup unsweetened applesauce
  • ½ cup melted coconut oil
  • 1 large apple, shredded
  • 1 tbsp alcohol-free vanilla flavoring

Additional Mix-ins

  • 2 cups grated carrots
  • ½ cup dried cranberries
  • ½ cup flaked coconut
  • ½ cup chopped pecans

Instructions

  1. Prepare oven and muffin tin: Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.
  2. Combine dry ingredients: In a large bowl, whisk together both whole wheat and all-purpose flours, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt to evenly distribute the leavening agents and spices.
  3. Mix wet ingredients: In a separate bowl, stir together the pumpkin purée, unsweetened applesauce, melted coconut oil, shredded apple, and vanilla flavoring until fully combined.
  4. Combine wet and dry: Fold the wet mixture into the dry ingredients gently, just until incorporated to avoid overmixing and tough muffins.
  5. Add texture and flavor mix-ins: Carefully fold in the grated carrots, dried cranberries, flaked coconut, and chopped pecans, ensuring they are evenly distributed throughout the batter.
  6. Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full to allow space for rising.
  7. Bake the muffins: Place the muffin tin in the preheated oven and bake for 24 to 28 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs.
  8. Cool and serve: Let the muffins cool briefly in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving to maintain the best texture.

Notes

  • Finely grate the carrots to ensure they soften evenly during baking and contribute moisture without a crunchy texture.
  • You can substitute pecans with walnuts if preferred or omit nuts for a nut-free version.
  • Ensure not to overmix the batter to keep muffins light and tender.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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