Pumpkin Morning Glory Muffins

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.

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My pumpkin version of classic morning glory muffins is a staple in our house. This makes 2 dozen whole wheat flour muffins that are ready to be frozen for a quick breakfast on the go!

Prep Time25

Cook Time20

Total Time45

Course: Baked Goods, Breakfast

Cuisine: Canadian

Servings: muffins

Calories: 223kcal

Author: Karlynn Johnston

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

Instructions

Preheat the oven to 375°F Line the cups of two 12-cup muffin tins with paper liners.
In a large mixing bowl, whisk together both flours, both sugars, the baking powder, baking soda, pumpkin spice, cinnamon and salt. Set aside.
3.In a medium bowl, mix the pumpkin puree, butter, oil, eggs and vanilla extract together until well combined. Stir in the carrots and apple. Mix this into the dry ingredients until just combined, then stir in the raisins, coconut and walnuts until just mixed in.
Divide the batter evenly between the 24 wells. Top each muffin with 6-8 pumpkin seeds. Bake for 18-20 minutes, or until the tops are fully cooked and a cake tester or toothpick inserted in the center of a muffin comes out clean.
Remove from the muffin pans and cool on a wire rack.
Store in a sealed container for 3-4 days or freeze in a sealed container for up to a month.

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