One of my earliest memories of baking is standing on a chair pulled up to the kitchen counter and helping my mom make Morning Glory muffins. I grated the zucchini, carrots, and apple and put them in a mixing bowl, sneaking bits of fruit between each handful. She always added twice the amount of vanilla called for in the recipe and a tablespoon of toasted nuts.
As the muffins came out of the oven, the warm, spicy aroma of cinnamon and cloves filled the kitchen. That pleasant autumn morning is still etched in my memory.
Years later, I’ve made dozens of versions of Morning Glory Muffins, but nothing beats my mom’s classic. That being said, pumpkin bread holds a special place in my fall baking lineup. So, naturally, I had to combine my two loves into one perfect muffin. result? Pumpkin Morning Glory Muffins—tender, warm, spiced, and just the right amount of sweet. These are my ultimate fall baking rituals.
Why you’ll love these pumpkin morning glory muffins
- Pleasant taste of autumn — warm pumpkin, cinnamon, nutmeg, cloves
- plenty of vegetables and fruits For texture and natural sweetness
- perfect for meal preparation — Freeze and reheat for busy mornings
- infinite adaptability to what is at hand
These muffins are perfect for a leisurely Saturday breakfast with coffee, in a lunch box, or sprinkled with butter and flaky sea salt for a not-too-sweet dessert.
I almost always double this recipe so I can freeze 12 muffins when I’m in a rush on a school morning. Here’s how to freeze them for perfect results.
- Let the muffins cool completely.
- Place in a gallon-sized ziplock bag.
- Can be frozen for up to 2 months.
To reheat, warm in the oven at 300°F for 10 minutes or in the microwave. A little butter or honey drizzled on top is perfect.
For a lunch option, pop it in your bento box the night before and it’ll be thawed by the time lunch rolls around.
Ingredient replacement and variations
This recipe is more of a formula than a rulebook. If you don’t have any on hand, adjust the ratio of shredded fruits and vegetables to balance the textures.
- No carrots? Use extra apples or zucchini.
- Dried fruits: Golden raisins, chopped dates, or cranberries all work beautifully.
- Nuts and seeds: Use walnuts, pecans, pepitas, or whatever you like. Just toast it for maximum flavor.
- spices: What’s the secret to why these muffins smell (and taste) of pure autumn? A warming spice blend. Cinnamon brings comfort, nutmeg adds warmth, and cloves give a nostalgic, baked aroma. Add cardamom or ginger to make it even spicier.
Think of it like a kitchen art project ripe for experimentation and immerse yourself in its cozy atmosphere.
See more cozy fall pumpkin recipes
Pumpkin Morning Glory Muffins have everything I love about fall: warm spices and hearty ingredients. It’s a recipe you’ll want to make again and again, and it just might become a favorite for you and your family.
explanation
These Pumpkin Morning Glory Muffins are the ultimate fall treat.
- 3/4 cup dried apricots, chopped
- 1 Make melted butter into sticks
- 1/2 cup Whole milk (or plant-based milk, depending on your preference)
- 1/2 cup packed brown sugar
- 2 big eggs
- 1/2 cup Pumpkin puree (canned or homemade)
- 2 teaspoons vanilla essence
- 1 cup all-purpose flour
- 1 cup whole grain
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 medium carrot, grated
- 1 Grate the apple and squeeze out the excess water with a paper towel (I like to use Granny Smith)
- 1/2 cup Sugar-free shredded coconut, toast
- 1 cup Chopped nuts and seeds, toasted (I used a mixture of sliced ​​almonds, walnuts, and sunflower seeds. Save some to sprinkle on top!)
- Preheat oven to 350°F. Spray a 12-cup muffin tin with nonstick cooking spray, or use muffin liners and spray the liners.
- While you prepare the other ingredients, soak the chopped apricots in boiling water.
- Add butter, milk, brown sugar, eggs, pumpkin, and vanilla to the bowl of an electric mixer and mix over medium heat until well combined.
- Add both flours, pumpkin pie spice, baking powder, baking soda, and salt and stir on the lowest setting.
- Add carrots, apples, coconut, and nuts (save some for muffin topping). Drain the apricots and add 1/2 cup to the bowl. Stir to combine.
- Divide batter evenly among 12 muffin cups. It goes almost to the top. Sprinkle a few more nuts and the remaining apricots over the muffins and sprinkle each with sugar for crunch.
- Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the pan and let cool on a rack. Then store in an airtight container for up to 3 days or in the freezer for several months. Please eat!
- Preparation time: 20
- Cooking time: 20
This post was last updated on October 15, 2025 with new insights.
Source: Camille Styles – camillestyles.com
