Description
Sunrise pumpkin morning glory muffins deliver autumn’s warmth in one delightful bite, packed with wholesome ingredients and seasonal charm. Spiced with cinnamon and studded with carrots, nuts, and raisins, these muffins welcome you to savor fall’s comforting embrace.
Ingredients
Scale
Pumpkin Base:
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Mix-in Ingredients:
- 1/2 cup shredded carrots
- 1/2 cup chopped walnuts
- 1/4 cup raisins
- 1/4 cup shredded coconut
- 2 tbsp crystallized ginger (optional)
Instructions
- Preheat the oven to 375°F and line a muffin tin with paper liners or lightly grease the wells.
- In a large mixing bowl, whisk together pumpkin puree, vegetable oil, and eggs until smooth and well combined.
- Sift flour, brown sugar, baking soda, cinnamon, nutmeg, and salt into the wet ingredients, stirring gently until just incorporated.
- Fold in shredded carrots, chopped walnuts, raisins, shredded coconut, and crystallized ginger until evenly distributed throughout the batter.
- Carefully spoon the batter into prepared muffin tin, filling each cup about 3/4 full to allow room for rising.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from oven and let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature, storing any leftovers in an airtight container for up to 3 days.
Notes
- Swap out nuts for seeds like sunflower or pumpkin to create an allergy-friendly version that everyone can enjoy.
- Reduce sugar content by replacing brown sugar with applesauce or mashed banana for a healthier twist on the classic recipe.
- Add extra moisture and nutrition by incorporating Greek yogurt or sour cream into the wet ingredient mixture for denser, richer muffins.
- Make these muffins gluten-free by substituting all-purpose flour with a combination of almond flour and gluten-free baking blend for a similar texture and taste.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg