Pumpkin Morning Glory Muffins

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There’s nothing quite like the aroma of freshly baked muffins wafting through your home on a crisp fall morning. These Pumpkin Morning Glory Muffins by Ashley Manila take your classic morning glory muffins and give them a delightful seasonal twist. Packed with hearty ingredients like whole wheat flour, grated carrots, shredded apple, and the warm spices of pumpkin, they’re the perfect balance of healthy and indulgent.

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Whether you’re looking for a grab-and-go breakfast, a cozy weekend treat, or a snack to pair with your afternoon coffee, these muffins are a must-try. With their rich texture, moist crumb, and bursts of flavor from dried cranberries, coconut, and pecans, each bite is an autumnal delight. Here’s everything you need to know about making these irresistible muffins!

Ingredients

To ensure these muffins turn out perfectly every time, you’ll need the following ingredients:

Dry Ingredients

• 1 ½ cups whole wheat flour
• ½ cup all-purpose flour
• ¾ cup light brown sugar, packed
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 2 teaspoons pumpkin spice
• ½ teaspoon cinnamon
• ½ teaspoon salt

Wet Ingredients

• ¾ cup pumpkin puree (not pumpkin pie filling)
• ¼ cup unsweetened applesauce
• ½ cup coconut oil, melted
• 1 large apple, shredded
• 1 tablespoon vanilla extract

Mix-Ins

• 2 cups grated carrot (about 3 medium carrots)
• ½ cup dried cranberries
• ½ cup flaked coconut
• ½ cup pecans, chopped

Step-by-Step Instructions

1. Prepare Your Equipment

• Line a 12-mold muffin tin with paper liners. This prevents sticking and makes cleanup a breeze.
• Preheat your oven to 400°F (200°C). A properly heated oven ensures even baking and a nicely domed top for your muffins.

2. Combine the Dry Ingredients

• In a medium-sized bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt. This step evenly distributes the leavening agents and spices, ensuring consistent flavor and texture throughout your muffins.

3. Mix the Wet Ingredients

• In a large bowl, whisk the pumpkin puree, applesauce, melted coconut oil, shredded apple, vanilla extract, and grated carrots. These wet ingredients are the base of your batter, providing moisture, natural sweetness, and rich fall flavors.

4. Combine Wet and Dry Ingredients

• Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined to avoid overmixing, which can make the muffins dense instead of tender.

5. Add the Mix-Ins

• Fold in the dried cranberries, flaked coconut, and chopped pecans. These add delightful bursts of flavor and texture to your muffins, making each bite a surprise of chewy, crunchy goodness.

6. Portion the Batter

• Divide the batter evenly among the prepared muffin cups. Filling them about ¾ of the way ensures you’ll get perfectly risen muffins with domed tops.

7. Bake to Perfection

• Bake in the preheated oven for 24 to 28 minutes, or until a toothpick inserted into the center of a muffin comes out clean (or with a few moist crumbs). The tops should be golden brown and fragrant.

8. Cool and Serve

• Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack. Serve warm, at room temperature, or even chilled—these muffins are delicious at any temperature!

Flavor and Texture Profile

These muffins are the epitome of fall comfort. The combination of pumpkin spice and cinnamon fills your kitchen with a warm, inviting aroma. Each bite is a symphony of textures: the tender crumb from the grated apple and carrots, the chewy sweetness of dried cranberries, the nutty crunch of pecans, and the delicate flakes of coconut. The slight tang of applesauce balances the sweetness, making them taste wholesome without being overly rich.

Tips for Perfect Muffins

1. Use Fresh Ingredients: Freshly grated carrots and apples yield the best texture and flavor. Avoid pre-shredded options, as they tend to be drier.
2. Don’t Overmix: Stir just until the ingredients are combined. Overmixing can activate the gluten in the flour, leading to dense muffins.
3. Measure Accurately: Use a spoon-and-level method for measuring flour to avoid packing too much into the cup, which can make the muffins heavy.

Ingredient Substitutions and Variations

1. Substitutions:
   • Swap the coconut oil for melted butter or a neutral oil like vegetable or canola oil.
   • Replace dried cranberries with raisins or chopped dried apricots for a different fruity twist.
   • Use walnuts instead of pecans if that’s what you have on hand.
2. Gluten-Free Option:
   • Substitute the whole wheat and all-purpose flours with a 1:1 gluten-free baking blend.
3. Additions:
   • Sprinkle the tops with oats or a cinnamon-sugar mixture before baking for a little extra texture and sweetness.
   • Mix in a handful of mini chocolate chips for an indulgent treat.

Serving Suggestions

• Breakfast Spread: Serve these muffins with a dollop of Greek yogurt and a drizzle of honey for a satisfying morning meal.
• On-the-Go Snack: Pack one in your bag for a healthy snack at work or school.
• Afternoon Tea: Pair with a warm cup of chai or a latte for the ultimate fall treat.

Storage Tips

• Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days.
• Refrigeration: Extend freshness by refrigerating them for up to a week. Just reheat briefly in the microwave before serving.
• Freezing: These muffins freeze beautifully! Wrap individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or in the microwave.

Conclusion

These Pumpkin Morning Glory Muffins are a celebration of fall flavors and wholesome ingredients, making them a staple in any seasonal baking repertoire. With their rich flavors, hearty texture, and ease of preparation, they’re sure to become a family favorite. So grab your apron and give these muffins a try—you’ll be glad you did!