Pumpkin Morning Glory Muffins
Packed with wholesome and filling ingredients, Pumpkin Morning Glory Muffins are full of cozy flavours! With pumpkin, grated carrot, coconut, walnuts, pumpkin seeds, and dried cranberries, these delicious muffins are perfect for a grab-and-go breakfast!
Pumpkin Morning Glory Muffins are quick to make and easily customized to your family’s personal tastes. The ingredients add tons of fiber and vitamins!
Let’s talk about the ingredients for Pumpkin Morning Glory Muffins
Pumpkin puree – the base of the muffins uses canned pumpkin puree, an easy-to-find pantry ingredient.
Grated carrots – carrots add colour and moisture, as well as vitamins and fiber.
Shredded coconut – I used unsweetened shredded coconut, but you could use sweetened instead!
Walnuts – I love the richness of walnuts, and they provide so much vitamins and healthy fats. You could use any nut you like instead!
Dried cranberries – Give a pop of tart sweetness. You can use raisins instead!
Pumpkin seeds — Provide crunch, fiber and healthy fats.
Pumpkin spice – Essential spice to make these perfect. You can make your own using this recipe.
Pumpkin Morning Glory Muffins
Equipment
- Muffin pan
- 12 Muffin papers
- mixing bowls
Ingredients
- 1 cup pumpkin puree canned or homemade
- ½ cup neutral oil I used avocado oil
- 2 eggs
- 2 cups all-purpose flour
- ½ cup dark brown sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin spice
- ¼ teaspoon salt
- ½ cup carrots grated, about 2 medium carrots
- ½ cup walnuts chopped
- ¼ cup dried cranberries
- ¼ cup shredded coconut
- ½ cup pumpkin seeds divided
Instructions
- Preheat oven to 375°F.
- Prepare a muffin pan by lining with muffin papers. Set aside.
- In a large mixing bowl, mix together the dry ingredients: flour, brown sugar, baking soda, pumpkin spice, and salt, until completely combined.
- In another bowl, add pumpkin puree, oil, and eggs, and stir until completely mixed.
- Add pumpkin mixture to dry mixture and gently stir until just combined.
- Fold in carrots, walnuts, cranberries, shredded coconut, and half the pumpkin seeds, until combined.
- Divide batter evenly between all the muffin papers. Top with remaining pumpkin seeds.
- Bake for 20-25 minutes; or until a skewer or toothpick inserted into the centre of a muffin comes out almost clean.
- Let cool in the pan, then store in a sealed container for up to 3 days.
- These muffins are delicious on their own, or warm them up a bit and serve with butter and jam for a sweet treat.