Pumpkin Morning Glory Muffins are soft, filling, and full of flavor. They’re an easy-to-make and wholesome breakfast or snack that your family will love!
Don’t relegate these muffins to just breakfast. They make a healthy snack, refuel you after a workout, make tasty lunch box treats and after-school snacks.
They also freeze nicely. Pop them frozen into the kids’ lunchboxes and my lunch they’ll be thawed are ready to eat. As well, they take just a few seconds in the microwave to reheat for a quick breakfast.
WHAT ARE MORNING GLORY MUFFINS?
Chef Pam McKinstry created the original Morning Glory Muffins in 1978 for her Morning Glory Café on Nantucket Island. Gourmet magazine printed her recipe in 1981 and received rave reviews! In 1991, it was chosen by readers of the magazine as one of the best recipes of the past 25 years.
Today I’m bringing you my version. I added pumpkin and made them small batch. However, they’re still full of healthy ingredients and delicious flavor.
You can use a 1/4 cup spring release scoop and get 9 muffins. Smaller muffins will cook faster. They cooked perfectly at 400°F for 15 minutes. As well, you can make them slightly larger and get 6 muffins from this batch. They’ll take a couple more minutes to cook so start checking them at 17 to 18 minutes.
INGREDIENTS IN PUMPKIN MORNING GLORY MUFFINS
I realize at first glance this looks like a lot of ingredients (and it is). However, there’s a method to my madness. For example, I use whole wheat flour and all-purpose flour because my boys don’t like them made with all whole wheat flour. Therefore, I use both to get some extra nutrients that whole wheat flour provides.
As well, I use apple sauce and coconut oil to add moisture. They can get a little dry with all apple sauce and no oil. Furthermore, I choose a healthier oil by using coconut oil rather than corn oil.
- Whole wheat flour – You can use all whole wheat or all-purpose. I have not test with gluten-free flour.
- All-purpose flour
- Coconut sugar – You can use light or dark brown sugar or granulated white sugar.
- Baking powder, baking soda, and salt – baking essentials
- Pumpkin spice – If you don’t have pumpkin spice, you can use all cinnamon.
- Pumpkin puree
- Apple sauce – or mashed banana
- Coconut oil (melted) – You can use any cooking oil.
- Vanilla extract
- Apple – or pear
- Dried cranberries– or raisins or any dried fruit.
- Coconut – omit if you don’t like coconut
- Almonds – You can use any nut or seed, try sunflower seeds, walnuts, and pecans.
TIPS FOR MAKING
Maybe muffins are not ‘supposed’ to be made in liners, but it sure saves time cleaning.
Most recipes instruct you to grate the apple and carrots. Save yourself a lot of time and maybe a few knuckle scrapes and use a mini-food processor instead. You don’t need to spend a lot on it. Cuisinart and KitchenAid both have a small food processor but I have this one from Black + Decker that’s under $20. (Hint – it goes on Black Friday sale almost every year for $9.99)
TIPS FOR FREEZING
Once the muffins have cooled completely. Wrap them airtightly in plastic wrap then place them in a zip-top bag. They’ll be good for 4 weeks in the freezer.
If you’ll be eating them within a week, wrap them in plastic wrap and refrigerate them.
MORE TO MAKE!
- Blueberry Banana Bread with Almond Milk
- Fresh Peach Cobbler Bread
- Healthy Oatmeal Date Breakfast Cookies
- Healthy Breakfast Cookie Recipe
- Brownie Batter Protein Balls
- Healthy No-Bake Chocolate Cookies
- Healthy Oatmeal Date Breakfast Cookies
- Brownie Batter Overnight Protein Oats
- Homemade Larabar Bites
- Pumpkin Zucchini Muffins
- French Quarter Praline Spread
Pumpkin Morning Glory Muffins
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- ½ cup whole wheat flour
- ½ cup all-purpose flour
- ⅓ cup coconut sugar
- ½ tablespoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin spice
- ¼ teaspoon cinnamon
- ⅓ cup pumpkin puree
- 1 tablespoon unsweetened apple sauce
- ¼ cup coconut oil melted
- ¾ cup apple grated or minced (about 1 small apple)
- 1 tablespoon vanilla extract
- 1 cup carrots grated or minced
- ¼ cup dried cranberries
- ¼ cup almonds chopped
- ¼ cup coconut shredded, unsweetened - optional
- See post above for substitutions
- Preheat your oven to 400°F. Lined your muffin tin with cupcake liners or spray with non-stick spray or Wilton Cake Release.
- In a medium bowl, add both flours, sugar, baking powder, baking soda, slat, pumpkin spice, and cinnamon. Whisk to combine, set aside.
- In another bowl (big enough for all the ingredients to fit) add the pumpkin, applesauce, coconut oil, apple, vanilla, and carrots. Stir to combine.
- Fold the dry ingredients into the wet ingredients and stir until just combined. Don't over mix. Fold in the cranberries, and almonds (coconut if you're adding it) and stir until just combined. Divide the batter evenly among your muffin cups.
- Bake for 16 to 19 minutes, or until the spring back to the touch.
- Cool the muffins in the pan for 2 to 3 minutes before transferring them to a wire rack.
- Serve warm, at room temperature, or chilled.
- Store any leftovers in an airtight container or wrap individually in plastic wrap in the refrigerator. They freeze well too.
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