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Pumpkin Morning Glory Muffins

Moist Pumpkin Morning Glory Muffins for Cozy Mornings

Delight in these Pumpkin Morning Glory Muffins, a healthy and moist breakfast treat packed with fiber and autumn flavors.
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Prep Time 15 minutes
Cook Time 28 minutes
Cooling Time 10 minutes
Total Time 53 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup whole wheat flour or regular all-purpose flour for a lighter texture
  • 1 cup all-purpose flour can replace with more whole wheat flour for a denser muffin
  • 1 cup light brown sugar can use coconut sugar for a healthier option
  • 2 teaspoons baking powder ensure fresh for best results
  • 1 teaspoon baking soda ensure fresh for best results
  • 2 teaspoons pumpkin spice or a mix of cinnamon, nutmeg, and ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup pumpkin puree ensure it's pure pumpkin, not pie filling
  • 1/2 cup unsweetened apple sauce or additional pumpkin puree
  • 1/2 cup coconut oil or vegetable oil or melted butter
  • 1 cup grated apple Granny Smith or Honeycrisp work well
  • 1 teaspoon vanilla extract use pure vanilla for best taste
  • 1 cup grated carrot or zucchini if desired
  • 1/2 cup dried cranberries or raisins or chopped dates
  • 1/2 cup flaked coconut can omit for a coconut-free version
  • 1/2 cup chopped pecans or walnuts or almonds

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together whole wheat flour, all-purpose flour, light brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
  3. In a large bowl, combine pumpkin puree, unsweetened apple sauce, melted coconut oil, grated apple, vanilla extract, and grated carrot.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Gently fold in the dried cranberries, flaked coconut, and chopped pecans.
  6. Spoon the muffin batter evenly into the prepared cups, filling each about three-quarters full.
  7. Bake for 24-28 minutes, or until a toothpick inserted comes out clean.
  8. Allow the muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 150mgPotassium: 180mgFiber: 2gSugar: 10gVitamin A: 1800IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

These muffins are perfect for breakfast or as a snack, and they freeze well for future enjoyment.

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