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Pumpkin Morning Glory Muffins

Irresistibly Healthy Pumpkin Morning Glory Muffins to Savor

Enjoy these healthy and delicious Pumpkin Morning Glory Muffins packed with wholesome ingredients and perfect for breakfast.
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Prep Time 10 minutes
Cook Time 28 minutes
Cooling Time 10 minutes
Total Time 48 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Whole Wheat Flour Substitute with all-purpose for a lighter texture.
  • 1 cup All-Purpose Flour Can replace with more whole wheat flour if desired.
  • 1 cup Light Brown Sugar Can be swapped with coconut sugar for a healthier option.
  • 2 teaspoons Baking Powder Always check for freshness for best results.
  • 1 teaspoon Baking Soda Aids in leavening and browning the muffins.
  • 1 tablespoon Pumpkin Spice Substitute with cinnamon, nutmeg, and ginger mix.
  • 1 teaspoon Cinnamon Enhances the warm aroma and flavor.
  • 1/2 teaspoon Salt Balances sweetness and enhances overall flavor.
  • 1 cup Pumpkin Puree Ensure it's pure pumpkin, not pie filling.
  • 1/2 cup Unsweetened Applesauce Adds moisture without any added sugars.
  • 1/3 cup Coconut Oil Can be replaced with melted butter for a different flavor.
  • 1 cup Shredded Apple Contributes natural sweetness.
  • 1 teaspoon Vanilla Extract
  • 1 cup Grated Carrot Adds a nutritious punch and texture.
For the Mix-ins
  • 1/2 cup Dried Cranberries Feel free to substitute with raisins or chocolate chips.
  • 1/2 cup Flaked Coconut Optional, but enhances flavor.
  • 1/2 cup Pecans Can replace with walnuts or keep them out for nut-free.

Equipment

  • Oven
  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Paper Liners
  • Toothpick

Method
 

Prepare and Bake Muffins
  1. Preheat your oven to 400°F (200°C) and prepare a 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, mix pumpkin puree, unsweetened applesauce, melted coconut oil, shredded apple, vanilla extract, and grated carrot.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Fold in dried cranberries, flaked coconut, and chopped pecans.
  6. Divide the batter evenly among muffin cups, filling them about two-thirds full.
  7. Bake the muffins for 24 to 28 minutes, checking for doneness with a toothpick.
  8. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 250mgPotassium: 200mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing to ensure fluffy muffins.

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