Pumpkin Morning Glory Muffins are a delightful way to start your day. These muffins combine the warm flavors of pumpkin, cinnamon, and nutmeg with wholesome ingredients like carrots, apples, and nuts. Fabulously moist and packed with nutrition, they are perfect for breakfast or a quick snack.
Why make this recipe
Making Pumpkin Morning Glory Muffins is a fantastic choice for several reasons. First, they are easy to prepare, allowing you to whip up a batch in no time. Second, they are a wonderful way to use pumpkin, a seasonal favorite known for its rich flavor and health benefits. Third, these muffins are not only delicious but also packed with nutrients from the carrots, apples, and nuts, making them a healthier alternative to store-bought muffins.
How to make Pumpkin Morning Glory Muffins
Ingredients:
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1 cup shredded carrots
- 1 cup shredded apples
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Directions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together pumpkin puree, brown sugar, vegetable oil, and eggs until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in shredded carrots, shredded apples, dried cranberries, and chopped pecans.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
How to serve Pumpkin Morning Glory Muffins
Serve these muffins warm or at room temperature. They make a great breakfast option alongside a cup of coffee or tea. You can also enjoy them as a snack throughout the day. For a special treat, spread a little cream cheese or butter on top.
How to store Pumpkin Morning Glory Muffins
Store your muffins in an airtight container at room temperature for up to three days. If you want to keep them fresh longer, you can freeze them. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to three months.
Tips to make Pumpkin Morning Glory Muffins
- Make sure your pumpkin puree is pure and not a pumpkin pie filling.
- You can mix and match the nuts and dried fruits based on your preference. Try walnuts or raisins for a different taste.
- Don’t overmix the batter. Stir until just combined for lighter muffins.
Variation
For a healthier twist, you can replace half of the all-purpose flour with whole wheat flour. This will add extra fiber and nutrients without sacrificing flavor.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just cook and puree it, making sure to drain any excess liquid.
2. Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.
3. How do I reheat frozen muffins?
To reheat, simply microwave them for about 20-30 seconds or let them thaw overnight in the refrigerator and warm them in the oven.
Pumpkin Morning Glory Muffins
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together pumpkin puree, brown sugar, vegetable oil, and eggs until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in shredded carrots, shredded apples, dried cranberries, and chopped pecans.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.