Pumpkin Morning Glory Muffins Recipe

I’m sharing my Healthy Pumpkin Spice Muffins packed with shredded carrots and apples, dried cranberries, aromatic spices, and crunchy pecans that reimagine classic Morning Glory Muffins.

I never meant to perfect a fall muffin, yet here I am, hooked on my Pumpkin Morning Glory Muffins. They sneak in pumpkin puree and shredded carrots so the crumb stays wildly moist, and there’s enough spice to make you pause and wonder what else is in there.

I keep calling them Morning Glory Muffins even though friends insist they’re more like Healthy Pumpkin Spice Muffins, which is fine by me. They’re a little messy, a little rustic, nothing fancy, but every bite makes me curious how something so simple can taste so much like a treat.

Ingredients

• Pumpkin adds moisture, vitamin A, fiber and subtle sweetness, keeps muffins soft and tender
• Oats give chew, whole grain carbs and fiber, makes muffins more filling, sorta hearty
• Brown sugar sweetens and adds molassesy depth, simple carbs, watch quantity for health
• Coconut brings chew, tropical flavor and fat, some fiber, makes texture interesting
• Shredded carrots add natural sweetness, beta carotene and fiber, they’re moist and subtle
• Grated apple gives juice, light sweetness, vitamin C and extra moisture, nice tang
• Pecans add crunch, healthy fats and protein, warming nutty flavor, but high calorie
• Cranberries lend tart chew, concentrated sugars, antioxidants, boosts color and brightness

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup sweetened shredded coconut (optional)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 1 cup shredded carrots (about 2 medium carrots)
• 1 cup peeled and grated apple, about 1 medium
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans

How to Make this

1. Preheat oven to 350 F and line a 12 cup muffin tin with liners or grease the cups. While oven heats, spread pecans on a small baking sheet and toast for 5 to 7 minutes until fragrant, then chop and let cool.

2. In a large bowl whisk together 2 cups all purpose flour, 1/2 cup oats, 1/2 cup shredded coconut if using, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg and 1/4 tsp cloves, plus 3/4 cup packed light brown sugar and 1/4 cup granulated sugar so the spices are evenly distributed.

3. In a separate bowl beat 2 large eggs, then whisk in 1/2 cup vegetable oil, 1 cup pumpkin puree and 1 tsp vanilla until smooth.

4. Pour the wet mixture into the dry and stir with a spatula just until the flour is moistened. Dont overmix or the muffins will get tough; some streaks of flour are fine.

5. Toss 1/2 cup dried cranberries and the chopped toasted pecans with a teaspoon or two of the flour mixture to help them suspend in the batter instead of sinking.

6. Fold into the batter 1 cup shredded carrots and 1 cup grated peeled apple, then fold in the cranberries and pecans and the coconut if you didnt add it earlier. Mix just until evenly combined.

7. Spoon batter into the prepared muffin cups filling about three quarters full. If you want extra crunch press a few extra chopped pecans or a sprinkle of oats on top.

8. Bake 18 to 22 minutes until tops are set and a toothpick inserted in the center comes out with a few moist crumbs. Rotate the pan halfway through baking if your oven runs hot.

9. Cool muffins in the pan 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Equipment Needed

1. Oven set to 350 F
2. 12 cup muffin tin plus liners or cooking spray
3. Small baking sheet for toasting pecans
4. Measuring cups and measuring spoons
5. Two mixing bowls, one large and one medium
6. Whisk and rubber spatula for mixing and folding
7. Box grater for the apple and carrots (or a food processor)
8. Chef knife and cutting board for chopping pecans and prepping fruit
9. Wire cooling rack and toothpick or cake tester for checking doneness

FAQ

Pumpkin Morning Glory Muffins Recipe Substitutions and Variations

• All purpose flour: swap for white whole wheat flour or a 1 to 1 gluten free all purpose blend. Use the same amount, just know whole wheat makes muffins a bit denser so add 1 to 2 tablespoons milk or water if batter seems thick.
• Vegetable oil: replace with melted coconut oil or unsweetened applesauce. Use equal amounts (so 1/2 cup applesauce), muffins will be moister and lower in fat but might brown less.
• Eggs: use flax eggs for a vegan option. For each egg mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit about 5 minutes. Texture is slightly chewier, but they hold together fine.
• Pumpkin puree: swap with mashed cooked sweet potato or butternut squash puree cup for cup. Sweet potatoes can be a touch sweeter so taste the batter and cut sugar a little if you want.

Pro Tips

1) Measure flour the right way — spoon it into the cup and level it off, or better yet weigh it. Too much flour = dry, dense muffins. If you eye-ball it youll end up with tougher crumb.

2) Get rid of excess moisture from the grated apple (and even the carrots a little) by squeezing them in a clean kitchen towel or paper towel before folding in. That keeps the batter from getting soggy and helps the muffins hold their shape.

3) Toss the dried cranberries and chopped pecans in a little flour so they dont sink, but for extra flavor try rehydrating the cranberries in warm water, orange juice or a splash of rum for 10 minutes first. Plumper fruit = juicier bites.

4) Use an ice cream scoop or large spoon so every muffin is the same size. Fill liners evenly and bake without overmixing the batter — fold just until combined. Also let the muffins cool completely before storing so they dont get chewy.

5) Toast the pecans and press a few on top before baking for crunch, or sprinkle oats or coarse sugar for a better crust. To refresh day-old muffins, warm them briefly in a 300 F oven or 15 seconds in the microwave wrapped in a damp paper towel.