Description
Pumpkin Morning Glory Muffins are a healthy fall breakfast treat packed with wholesome ingredients like pumpkin purée, grated carrots, apple, cranberries, coconut, and pecans. Moist and flavorful, these muffins are perfect for meal prep, lunchboxes, or cozy mornings with coffee.
Ingredients
-
190 g (1½ cups) whole wheat flour
-
60 g (½ cup) all-purpose flour
-
165 g (¾ cup) packed light brown sugar
-
1 tbsp baking powder
-
2 tsp baking soda
-
2 tsp pumpkin spice
-
½ tsp cinnamon
-
½ tsp salt
-
180 g (¾ cup) pumpkin purée
-
60 ml (¼ cup) unsweetened applesauce
-
120 ml (½ cup) melted coconut oil
-
1 large apple, shredded
-
1 tbsp vanilla extract
-
2 cups (200 g) grated carrots
-
½ cup (60 g) dried cranberries
-
½ cup (40 g) flaked coconut
-
½ cup (55 g) chopped pecans
Instructions
-
Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
-
In a medium bowl, whisk flours, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
-
In a large bowl, whisk pumpkin purée, applesauce, coconut oil, grated apple, vanilla, and carrots.
-
Add dry ingredients to wet and mix just until combined. Fold in cranberries, coconut, and pecans.
-
Divide batter evenly among muffin cups and bake for 24–28 minutes, until a toothpick comes out clean.
-
Let muffins cool in tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Don’t overmix the batter—just stir to combine.
Freshly grated carrots and apples add natural moisture.
Store at room temperature for 3 days or freeze for longer shelf life.
Reheat muffins for 10–15 seconds to refresh them.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American