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Get your day off to a great start with my Pumpkin Morning Glory Muffins! Pumpkin, carrot, apple, nuts, coconut, dried cherries, and fragrant spices. The flavors of fall in a muffin that’s just sweet enough.
Pumpkin Morning Glory Muffins – A Glorious Way To Start A Glorious Day
It’s no secret that muffins are one of my favorite things to bake.
After all, this is the blog that first introduced the world to Miracle Muffins.
That was over four years ago but thousands of people still come to check them out every month. The Pineapple Orange Muffins I shared more a few months ago aren’t quite as famous, but they’re really good too.
But I don’t just love to bake muffins. I love to eat them too. One of my favorites is a bakery and coffee house classic – morning glory muffins.
They’re loaded with all kinds of goodies, including carrots, coconut, apples, and walnuts or pecans. And because so many of the ingredients have a touch of sweetness, morning glory muffins don’t use much sugar compared to other varieties.
So not only are they delicious and just sweet enough, they’re filling enough for breakfast on the go. Give me a morning glory muffin and a latte and I’m good to go until lunch.
Another of my favorite muffins – especially in the fall – is pumpkin. I normally bake them a few times in the autumn and often make extra to keep in the freezer for breakfasts and snacks.
Last week, I was getting ready to do exactly that when I had an idea. Why not combine two of my favorite kinds of muffins to make an even better variety?
The result was these Pumpkin Morning Glory Muffins.
They’re really, really good. And a truly glorious way to start your day.
How To Make Pumpkin Morning Glory Muffins
One of the reasons I like baking muffins is that they’re practically foolproof. Even someone with minimal baking experience should have no trouble making them.
It’s the same story for these Pumpkin Morning Glory Muffins.
You’ll start by mixing the dry ingredients together in a big bowl. As you’ll see in the instructions, I actually mix the dry ingredients in three stages. That’s just to make sure that they all get distributed evenly.
Then you’ll whisk the wet ingredients together in a separate bowl before pouring them into the dry. After mixing up the batter, you’ll fill the muffin tins and bake in a preheated oven for around twenty minutes.
That’s it!
Like I said, pumpkin morning glory muffins are all but fool proof. But I do have a couple of tips to help guarantee success.
Pumpkin Morning Glory Muffins – Tips And Subs
The recipe calls for shredded apple. If the apple shreds end up being very juicy, squeeze a little of the liquid out before adding it to the batter. The apple doesn’t need to be bone dry, just not wringing wet.
Coconut is a favorite of mine. If you don’t share that opinion, feel free to replace it with an equal amount of shredded apple.
Make sure that you blend the pumpkin and eggs together before adding in the melted butter. That way, should your butter be a little warmer than you realized, you won’t accidentally end up with scrambled eggs.
This recipe makes a generous amount of batter. It’s enough for 12 super-sized muffins or 18 large muffins. If that seems like too much, don’t worry! Pumpkin morning glory muffins can be stored in the freezer for up to 3 months. I like to make extra just for that purpose.
To freeze, make sure the muffins are completely cool, then wrap invidiually in plastic wrap and store them inside a plastic zipper bag. Allow frozen muffins to thaw on the counter before eating, or just heat them up in the microwave.
Bursting with the best flavors of fall and just sweet enough – pumpkin morning glory muffins are terrific for a quick breakfast, mid-morning treat, or evening snack. Though you can certainly enjoy them warm from the oven, I think the flavor is better once they cool. But, warm or cold, they’re still terrific!
Bake a batch this week!
PrintPumpkin Morning Glory Muffins
- Yield: 12-18 large muffins 1x
Ingredients
- 1.75 cups flour
- 1 tsp baking soda
- 1 T pumpkin pie spice
- 2 tsp cinnamon
- ½ tsp salt
- ½ cup white sugar
- ½ cup brown sugar
- 2 cups shredded carrot
- 1 cup shredded apple (if apple is very juicy, squeeze out some of the liquid)
- ½ cup chopped walnuts (can sub pecans)
- ½ cup shredded sweetened coconut
- ½ cup dried cherries (can sub raisins or cranberries)
- 1 15 oz pumpkin puree (just pumpkin, not pumpkin pie filling)
- 2 large eggs
- 1 tsp vanilla
- ½ cup butter, melted
Instructions
- Preheat oven to 375 degrees. Spray a muffin tin or line with cupcake papers.
- In large mixing bowl, stir together flour, baking soda, pumpkin pie spice, cinnamon, and salt. Add brown and white sugar and stir again. Add carrot, apple, walnuts, coconut, and dried cherries. Stir thoroughly to evenly distribute ingredients. Set aside.
- In a smaller bowl, whisk pumpkin, eggs, and vanilla together. Pour melted butter into pumpkin mixture and whisk thoroughly until smooth and well combined.
- Pour wet ingredients into the dry ingredients. Use a rubber spatula to mix until ingredients are just combined. Do not overmix.
- Fill the muffin tins with the batter (about ¾ full if you want to make 18 large muffins, completely full if you want 12 extra-large muffins).
- Place the tin in the middle rack of the of the preheated oven. Bake for 21-24 minutes (depending on how full you filled the tins), or until a toothpick inserted the middle of the muffin comes out clean.
- Remove tin from oven and muffins from tin. Muffins will stay fresh in an airtight container for up to 3 days. Muffins thoroughly cooled and wrapped with plastic wrap can be stored in the freezer for up to 3 months.
