There’s something almost magical about waking up on a crisp fall morning and having the scent of pumpkin and spices drift through the house. These Pumpkin Morning Glory Muffins are the kind of breakfast treat that instantly makes you feel cozy, like being wrapped in your favorite sweater with a warm mug in hand.

Inspired by the classic morning glory muffin—known for being packed with wholesome goodness like carrots, apples, raisins, and nuts—this autumn twist brings in pumpkin puree and a medley of fall spices that make every bite feel like a little celebration of the season.

For me, these muffins remind me of slow mornings at my grandmother’s kitchen table. She’d often bake a batch of hearty muffins to get the day started right—always filled with whatever fruits and veggies were in season. It was her way of saying, “Let’s face the day, but let’s do it warmly, and with flavor.” That’s exactly what these muffins are about.

They’re not only nourishing and filling, but they’re also a delightful blend of textures—soft and tender inside, with a golden, slightly crisp top. They’re perfect for meal prepping, lunchboxes, or just grabbing on your way out the door. And the best part? They taste even better the next day.

Why You’ll Love This Recipe:

• Packed with fall flavors and seasonal produce
• Wonderfully moist with a hearty texture
• Great for breakfast, snack, or even dessert
• Freezer-friendly and easy to make ahead
• A cozy, crowd-pleasing muffin for any autumn morning

INGREDIENTS YOU’LL NEED:

• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 cup pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 and 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 and 1/2 cups grated carrots (about 2 large)
• 1 medium apple, peeled and grated
• 1/2 cup shredded sweetened coconut
• 1/2 cup chopped walnuts
• 1/2 cup raisins

HOW TO MAKE PUMPKIN MORNING GLORY MUFFINS:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C). Line a 12-count muffin tin with paper liners or grease it lightly with non-stick spray. I always go with parchment liners—they never stick and make cleanup a breeze.

Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the vegetable oil, applesauce, brown sugar, granulated sugar, and pumpkin puree until smooth. Then crack in the eggs and stir in the vanilla extract. Mix until everything is well combined. You’ll notice how velvety the batter starts to feel—this step is always so satisfying.

Step 3: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. This mix of warm spices is what really gives the muffins their cozy aroma and flavor.

Step 4: Bring It All Together
Gradually add the dry ingredients into the wet, stirring gently until just combined. Be careful not to overmix—this is key for tender muffins.

Step 5: Fold in the Good Stuff
Now fold in the grated carrots, grated apple, shredded coconut, walnuts, and raisins. This is when the batter really comes to life with color and texture. Each ingredient adds its own bit of personality to the muffin.

Step 6: Scoop and Bake
Spoon the batter evenly into your prepared muffin tin, filling each cup almost to the top. These muffins rise beautifully but don’t overflow. Bake for 23–26 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Enjoy
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Though, I won’t lie—eating one warm with a bit of butter melting inside is pure bliss.

HELPFUL TIPS:

• Use freshly grated carrots and apples for the best texture and moisture. Pre-shredded carrots can be a bit dry.
• Don’t overmix your batter once you add the dry ingredients; this can make your muffins tough.
• Customize your mix-ins: Swap walnuts for pecans, or raisins for dried cranberries if that’s your vibe.
• Make them mini! This recipe works great as mini muffins—just reduce the baking time to about 12–15 minutes.
• Let them rest overnight: The flavors deepen and they become even more moist by the next day.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

These muffins keep well for several days and are great for grab-and-go mornings. You can easily double the batch and freeze extras for later. Warm them up slightly before eating—they taste like a cozy fall hug.

NUTRITIONAL INFORMATION: (per muffin, approximate)

Calories: 280
Carbohydrates: 36g
Fat: 13g
Protein: 4g
Fiber: 3g
Sugar: 19g

FREQUENTLY ASKED QUESTIONS:

Can I make these gluten-free?
Yes! You can swap the all-purpose and whole wheat flours with a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum for best results.

Can I leave out the coconut or nuts?
Absolutely. If you’re not a fan or have allergies, just omit them or replace with an equal amount of raisins, seeds, or oats.

Can I use fresh pumpkin instead of canned?
Sure! Just make sure it’s pureed very smooth and not too watery. Roasted sugar pumpkins work best.

Can I freeze these muffins?
Yes! Once cooled completely, place them in a freezer-safe bag and store for up to 3 months. Thaw overnight or microwave for a quick warm-up.

STORAGE INSTRUCTIONS:

Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. For longer storage, freeze them and reheat as needed.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Irresistibly Moist Pumpkin Muffins
• Whole Wheat Pumpkin Muffins: A Cozy and Nutritious Fall Treat
• Libby’s Pumpkin Muffins
• Flourless Pumpkin Muffins

CONCLUSION

These Pumpkin Morning Glory Muffins are more than just breakfast—they’re a little slice of fall comfort in muffin form. Whether you’re baking them to kick off your weekend, packing them into school lunches, or keeping them on hand for a quick snack, they bring warmth and flavor to any moment. So go ahead—fill your kitchen with the scents of cinnamon and pumpkin, and treat yourself to a muffin that’s as nourishing as it is nostalgic.

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