Pumpkin Morning Glory Muffins
User Reviews
5
Pumpkin Morning Glory Muffins
Description
This recipe blends dry ingredients including wheat and all-purpose flours with warm spices, then folds them into a wet mixture containing pumpkin, applesauce, coconut oil, grated apple, and carrots. The addition of dried cranberries, coconut flakes, and pecans provides bursts of sweetness and crunch. The batter is portioned into lined muffin cups and baked at relatively high heat, producing tender muffins with a moist crumb.
The balanced combination of whole wheat and all-purpose flour gives structure while keeping the texture light. The natural moisture from pumpkin, applesauce, and fresh produce prevents dryness, while spices enhance the seasonal flavor profile.
The muffins are suitable for serving warm, at room temperature, or chilled, making them versatile for various mealtimes. They offer a convenient way to incorporate vegetables and fruit into a handheld baked good.
Ingredients
- 1 whole wheat flour 1/2 cup
- 1/2 cup all-purpose flour
- 3/4 cup light brown sugar packed
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons pumpkin spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup pumpkin puree not pumpkin pie filling
- 1/4 cup applesauce unsweetened
- 1/2 cup coconut oil melted
- 1 apple large, shredded
- 1 tablespoon vanilla extract
- 2 cups carrot grated, about 3 medium
- 1/2 cup dried cranberries
- 1/2 cup coconut flaked
- 1/2 cup pecans chopped
Instructions
- Line a 12 mold muffin tin with paper liners, set aside. Preheat oven to 400 degrees (F).
- In medium bowl add the flours, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt; whisk well to combine, set aside. In a large bowl add the pumpkin, applesauce, coconut oil, grated apple, vanilla, and carrots; whisk to combine. Fold the dry ingredients into the wet mixture and stir until just combined. Fold in the cranberries, coconut and pecans; stir until just combined. Divide batter evenly among prepared muffin cups.
- Bake for 24 to 28 minutes minutes, or until a toothpick inserted in the center comes out clean (or with just a few crumbs attached). Cool muffins in the pan for 10 minutes before transferring them to a wire rack. Serve warm, at room temperature, or chilled.
User Reviews
Overall Rating
5
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