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Pumpkin Morning Glory Muffins

Pumpkin Morning Glory Muffins: A Cozy Fall Breakfast Delight

Delight in Pumpkin Morning Glory Muffins, a wholesome mix of pumpkin, applesauce, and spices, perfect for a cozy breakfast.
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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 Muffin Base
  • 1 cup Whole Wheat Flour Can substitute with all-purpose flour
  • 1 cup All-Purpose Flour
  • 3/4 cup Light Brown Sugar Dark brown sugar may be used for richer flavor
  • 2 teaspoons Baking Powder Ensure freshness for optimal results
  • 1 teaspoon Baking Soda
  • 1 tablespoon Pumpkin Spice Can substitute with cinnamon, nutmeg, and ginger
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Salt
For the Flavor Boosters
  • 1 cup Pumpkin Puree Use pure pumpkin puree, not pie filling
  • 1/2 cup Unsweetened Applesauce Can be replaced with more pumpkin puree
  • 1/2 cup Coconut Oil Vegetable or canola oil can be used
  • 1 cup Shredded Apple Any firm apple variety works
  • 1 teaspoon Vanilla Extract Best with pure vanilla extract
  • 1/2 cup Grated Carrot Zucchini can be used for a different flavor
For Sweet Texture and Crunch
  • 1/2 cup Dried Cranberries Can substitute with raisins or chopped dates
  • 1/2 cup Flaked Coconut Optional for nut-free variations
  • 1/2 cup Pecans Walnuts can be substituted or omit for nut-free

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • spatula
  • Oven

Method
 

Step-by-Step Instructions for Pumpkin Morning Glory Muffins
  1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
  2. In a medium bowl, combine whole wheat flour, all-purpose flour, light brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt; whisk until fluffy.
  3. In a large bowl, whisk together pumpkin puree, unsweetened applesauce, melted coconut oil, shredded apple, vanilla extract, and grated carrots until smooth.
  4. Gently fold dry mixture into wet mixture until no dry flour remains, taking care to not overmix.
  5. Fold in dried cranberries, flaked coconut, and chopped pecans until evenly distributed.
  6. Scoop batter into the prepared muffin cups, filling each about three-quarters full. Bake for 24-28 minutes.
  7. Cool muffins in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 150mgPotassium: 160mgFiber: 2gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing. Customize ingredients as needed for dietary preferences.

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