I’m sharing my Healthy Pumpkin Spice Muffins, loaded with shredded carrots, apples, dried cranberries, and crunchy pecans, and there’s a surprising twist in the ingredients you’ll want to read about.

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I write these muffins because I can never resist a breakfast that feels a little sneaky. My Pumpkin Morning Glory Muffins riff leans into Morning Glory Muffins but I wanted something a bit less predictable, so I fold in pumpkin puree and grated carrots for an unexpectedly tender crumb.

They look rustic, but every bite has little surprises that make you pause and smile, like you found a secret. I call them a kind of Healthy Pumpkin Spice Muffins in my head, cuz they somehow feel smart and indulgent at the same time.

Try one warm and tell me what you notice first.

Ingredients

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Pumpkin puree adds moisture fiber and beta carotene, gives warm sweet earthy pumpkin flavor
Brown sugar brings caramel sweetness and moisture, mostly carbs but makes muffins taste indulgent
Grated carrots add crunch and fiber plus vitamin A, slightly sweet and rustic texture
Grated apple adds natural sweetness and moisture, extra fiber and subtle tartness sometimes
Cranberries give chewy sour sweet bursts, mostly sugar but brightens overall flavor
Pecans add crunch healthy fats and some protein, make muffins nuttier and more filling
Warm spices like cinnamon ginger nutmeg boost aroma, tiny antioxidants and cozy autumn taste

Ingredient Quantities

2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

3/4 cup packed brown sugar

1 cup canned pumpkin puree

2 large eggs

1/2 cup vegetable oil

1 tsp vanilla extract

1 cup grated carrots (about 2 medium)

1 cup grated apple (about 1 medium)

1/2 cup dried cranberries

1/2 cup chopped pecans

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with liners or grease it, because these muffins stick if you skimp on oil.

2. In a large bowl whisk together 2 cups all purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg and 1/4 tsp ground cloves until evenly blended.

3. In another bowl beat 3/4 cup packed brown sugar with 1 cup canned pumpkin puree, 2 large eggs, 1/2 cup vegetable oil and 1 tsp vanilla extract until the sugar is mostly dissolved and the mixture is smooth.

4. Pour the wet mixture into the dry ingredients and stir gently until just combined, scraping the bowl so no flour pockets remain; dont overmix or muffins will be tough.

5. Fold in 1 cup grated carrots, 1 cup grated apple (if the apple looks very juicy squeeze a little juice out with your hands or a paper towel), 1/2 cup dried cranberries and 1/2 cup chopped pecans until evenly distributed but still a bit chunky.

6. Scoop batter into prepared muffin cups, filling each about 3/4 full. If you like a crunchy top, sprinkle a few extra pecans on each muffin before baking.

7. Bake in the preheated oven for 18 to 22 minutes, rotate the pan halfway through if your oven is uneven, and test with a toothpick in the center it should come out with a few moist crumbs but not raw batter.

8. Let muffins cool in the tin for 5 to 10 minutes, then transfer to a wire rack to cool completely so they dont get soggy on the bottom.

9. Store cooled muffins in an airtight container at room temp for up to 3 days or freeze for longer storage; to reheat, microwave for 10 to 15 seconds or warm in a 300°F oven for a few minutes.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 12-cup muffin tin (paper liners or for greasing)
3. Two mixing bowls — one large, one medium
4. Whisk and rubber spatula for mixing and scraping
5. Measuring cups and spoons
6. Box grater for the carrots and apple
7. Hand mixer or sturdy wooden spoon for beating the wet ingredients
8. Ice cream scoop or large spoon to portion batter evenly
9. Wire cooling rack
10. Oven mitts and toothpicks (for testing doneness)

FAQ

Q: How long do I bake these and at what temperature? A: Preheat oven to 350°F (175°C). Fill muffin cups about 3/4 full and bake 18 to 22 minutes, or until a toothpick comes out with a few moist crumbs. Let them cool a few minutes in the tin then move to a rack so they don't steam and get soggy.

Q: Can I use fresh pumpkin instead of canned? A: Yes, you can. Roast or simmer cubes until soft, puree, then drain any excess water so you end up with about 1 cup of thick pumpkin puree. Too much liquid will make the batter runny and underbake.

Q: I want these a bit healthier can I swap the oil? A: You can replace the 1/2 cup vegetable oil with 1/2 cup applesauce for a lighter muffin, but they'll be a bit denser and less tender. Or use melted coconut oil 1:1 for similar texture with different flavor.

Q: How do I keep grated apple from turning brown? A: Toss the grated apple with a teaspoon of lemon juice before adding it to the batter. It helps slow browning and keeps the flavor bright, don't add too much or you'll taste the lemon.

Q: Can I leave out the nuts or dried cranberries or swap them? A: Sure, omit them if you need to. Chocolate chips, raisins, or sunflower seeds work fine as swaps. If you omit nuts and want the same bulk, add an extra 1/4 cup of dried fruit or oats so the texture stays balanced.

Q: Can I freeze these and how long will they keep? A: Yes freeze after they cool. Wrap individually or pack in an airtight container with parchment between layers. They keep up to 3 months. Thaw at room temp or microwave 20 to 30 seconds, they're great slightly warm.

Pumpkin Morning Glory Muffins Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour or a cup for cup gluten free baking blend. Use the same amount, but muffins may turn out a bit denser.
Brown sugar: use coconut sugar, or granulated sugar plus 1 tablespoon molasses per cup to mimic brown sugar flavor and moisture.
Vegetable oil: replace with melted coconut oil or unsweetened applesauce 1 cup for 1 cup. Applesauce makes them moister and slightly less oily, but a tad denser.
Eggs: try flax eggs by mixing 1 tablespoon ground flaxseed with 3 tablespoons water per egg, wait about 5 minutes until gelled. Good for binding, texture changes a little.

Pro Tips

1) Toast the pecans first — it wakes up their flavor and gives a nicer crunch. Rough chop them, toss in a dry skillet for 3–5 minutes until fragrant, then cool before folding in so they don’t melt into the batter.

2) Squeeze excess juice from the grated apple with your hands or a paper towel. Too much apple juice makes muffins soggy. Save that juice to add a tablespoon at a time if the batter looks too stiff.

3) Measure flour by spooning it into the cup and leveling off, or even better weigh it (about 240 g for 2 cups). Eyeballing or packing flour will give you heavy, dense muffins.

4) Use room temperature eggs and pumpkin for a smoother emulsion so the batter mixes quickly and evenly. Mix gently and stop as soon as the dry streaks are gone — overmixing = tough muffins.

5) Cool completely on a wire rack, then store with a paper towel in the container to absorb extra moisture. Freeze extras individually wrapped and revive by warming briefly in the oven or microwave for a few seconds.

Pumpkin Morning Glory Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

281

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. 12-cup muffin tin (paper liners or for greasing)
3. Two mixing bowls — one large, one medium
4. Whisk and rubber spatula for mixing and scraping
5. Measuring cups and spoons
6. Box grater for the carrots and apple
7. Hand mixer or sturdy wooden spoon for beating the wet ingredients
8. Ice cream scoop or large spoon to portion batter evenly
9. Wire cooling rack
10. Oven mitts and toothpicks (for testing doneness)

Ingredients

2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
3/4 cup packed brown sugar
1 cup canned pumpkin puree
2 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup grated carrots (about 2 medium)
1 cup grated apple (about 1 medium)
1/2 cup dried cranberries
1/2 cup chopped pecans

Directions

Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with liners or grease it, because these muffins stick if you skimp on oil.
In a large bowl whisk together 2 cups all purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg and 1/4 tsp ground cloves until evenly blended.
In another bowl beat 3/4 cup packed brown sugar with 1 cup canned pumpkin puree, 2 large eggs, 1/2 cup vegetable oil and 1 tsp vanilla extract until the sugar is mostly dissolved and the mixture is smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined, scraping the bowl so no flour pockets remain; dont overmix or muffins will be tough.
Fold in 1 cup grated carrots, 1 cup grated apple (if the apple looks very juicy squeeze a little juice out with your hands or a paper towel), 1/2 cup dried cranberries and 1/2 cup chopped pecans until evenly distributed but still a bit chunky.
Scoop batter into prepared muffin cups, filling each about 3/4 full. If you like a crunchy top, sprinkle a few extra pecans on each muffin before baking.
Bake in the preheated oven for 18 to 22 minutes, rotate the pan halfway through if your oven is uneven, and test with a toothpick in the center it should come out with a few moist crumbs but not raw batter.
Let muffins cool in the tin for 5 to 10 minutes, then transfer to a wire rack to cool completely so they dont get soggy on the bottom.
Store cooled muffins in an airtight container at room temp for up to 3 days or freeze for longer storage; to reheat, microwave for 10 to 15 seconds or warm in a 300°F oven for a few minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.