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!
Servings: 12 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.
Notes
Did you make Pumpkin Morning Glory Muffins? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.