Name: Pumpkin Morning Glory Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 ¼ cups whole wheat flour; 1 cup all purpose flour; 1 cup brown sugar ( packed); ¼ cup white sugar; 1 ½ tablespoons baking powder; 1 tablespoon baking soda; 1 tablespoon pumpkin spice; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1 cup canned pumpkin purée (not pie filling); ½ cup melted butter; ¼ cup vegetable oil; 2 large eggs (beaten); 1 ½ tablespoons vanilla extract; 2 cups carrots (shredded ); 1 cup sweet apple (shredded to get one cup); 1 cup raisins (dark or golden); ½ cup shredded sweetened coconut; ½ cup walnuts (toasted & chopped); Raw pepitas (pumpkin seeds, for garnish)

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Why You’ll Love My Recipe

These pumpkin morning glory muffins pack a punch and are intentionally full of all kinds of deliciousness to make your breakfast a bit more enjoyable. You want flavor and crunch? You’ve come to the right place. They are also incredibly easy to make and easily frozen for future treats!

I’ve always been a fan of loaded muffins and my husband Mike happens to think morning glory muffins are the best thing ever – so I made these ones with the additional flavor punch that pumpkin provides (I’m a huge fan of pumpkin and so is my family). This batch is big and makes plenty of muffins and even a loaf or two if desired.

A woman with long red hair smiles while holding a large muffin in parchment paper in a retro-style kitchen with teal cabinets and colorful decor.

Karlynn’s Recipe Notes

Skill Level – These are easy to make if you’ve baked muffins in the past. For those who are new to this, I’ll be sure to walk you through each step.

Total Time – Start to finish you are looking at about 45 minutes until they are ready to cool.

Variations – This is the best part of morning glory muffins – you can pretty much put whatever you want in them and mix things up. I’ve chosen what I think goes well together but by all means feel free to experiment and leave your creations in the comments below (or tag me on Instagram @thekitchenmagpie)!

Pumpkin Morning Glory Muffins

Pumpkin is great for baking and I love using it for all kinds of things from pies to cookies but morning glory muffins is definitely my favorite. These use whole wheat flour as well as coconut for an extra flavor kick and are super easy to freeze in batches for grab and go breakfasts.

A hand holds a pumpkin muffin topped with pumpkin seeds in brown parchment paper. In the background are flowers, a candle, books, and a muffin on a cooling rack.

What You’ll Need for Ingredients

Here are a few tips for some of the ingredients in this recipe.

Carrots and Apples – The combination of these two is essential for this recipe. They make it taste great, add some texture and bump the healthiness factor as well!

Raisins – I use dark or golden raisins here as they are more flavorful in my opinion.

Salted Butter – I always use salted butter! If you’ve been around here for a while, you’ll notice this. It’s perfect for baking and saves having to add salt later (for the most part).

Various baking ingredients are arranged on a counter, including carrots, an apple, eggs, flour, sugar, spices, nuts, oil, raisins, coconut, and vanilla extract, set near measuring cups and a stick of butter.

Make a loaf too!

This will make a large batch so prepare a separate loaf pan, either greased or with parchment paper inside so you can add the extra batter to it and make up a loaf once the muffins are finished. Loaves are great for breakfast as well and you can pre-slice and freeze them individually if you want!

A loaf of pumpkin bread topped with pumpkin seeds, with two slices cut, sits on a plaid cloth. The bread has a moist, orange interior with visible nuts and seeds. A decorative amber glass is in the background.

How to Make Morning Glory Muffins

This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.

Prep: Preheat oven to 375°F and line two 12-cup muffin tins. Whisk together the dry ingredients in a large bowl.
Mix: Combine pumpkin, butter, oil, eggs, and vanilla; stir in carrots and apple. Add to the dry ingredients, then gently mix in raisins, coconut, and walnuts.
Bake & store: Divide among 24 muffin cups, top with pumpkin seeds, and bake 18–20 minutes. Cool on a wire rack; store sealed for 3–4 days or freeze for up to 1 month.