Description
These Pumpkin Morning Glory Muffins are wholesome, warmly spiced, and loaded with carrots, apples, raisins, and nuts—perfect for a hearty fall breakfast or snack.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 large eggs
- ½ cup brown sugar
- ⅓ cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1 ½ cups whole wheat flour (or all-purpose)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- 1 cup grated carrot (about 2 medium)
- ½ cup grated apple (peeled)
- ½ cup raisins
- ½ cup chopped walnuts or pecans
- ¼ cup shredded coconut (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together pumpkin, eggs, brown sugar, oil, and vanilla until smooth.
- Add flour, baking soda, baking powder, salt, cinnamon, and ginger. Stir until just combined.
- Fold in grated carrot, apple, raisins, nuts, and coconut (if using).
- Divide batter evenly among 12 muffin cups. Bake for 20–24 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Add a handful of oats on top for crunch!
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin morning glory muffins, healthy pumpkin muffins, fall breakfast muffins, hearty muffins with carrot and apple