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Pumpkin Morning Glory Muffins

These Pumpkin Morning Glory Muffins are soft, moist, and packed with pumpkin, carrots, apples, oats, warm spices, and crunchy nuts. They're an easy choice for breakfast, meal prep, or an afternoon snack, combining the cozy flavor of pumpkin muffins with the hearty texture of classic morning glory muffins.

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • For the Muffins
  • 1½ cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 2 large eggs
  • ½ cup brown sugar
  • ¼ cup maple syrup
  • ½ cup vegetable oil
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1 cup finely shredded carrots
  • 1 small apple peeled and finely diced
  • ½ cup chopped pecans or walnuts
  • ¼ cup raisins optional

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Line a 12-cup muffin pan with paper liners or lightly grease the muffin cups.
  3. In a large bowl, whisk together flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  4. In a separate bowl, whisk together eggs, brown sugar, maple syrup, vegetable oil, pumpkin puree, vanilla extract, and milk until smooth.
  5. Pour the wet mixture into the dry ingredients.
  6. Gently stir until just combined. Do not overmix.
  7. Fold in the shredded carrots, diced apple, chopped nuts, and raisins if using.
  8. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  9. Sprinkle extra oats or chopped nuts over the tops if desired.
  10. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Let the muffins cool in the pan for 5 minutes.
  12. Transfer to a wire rack and allow them to cool further before serving.

Notes

  • Use plain pumpkin puree, not pumpkin pie filling.
  • Finely shred the carrots so they become tender while baking.
  • Firm apples such as Honeycrisp, Gala, or Granny Smith work well.
  • Don't overmix the batter after combining the wet and dry ingredients.
  • Old-fashioned oats provide the best texture, but quick oats can also be used.
  • Leave out the nuts for a nut-free version.
  • Replace raisins with dried cranberries or mini chocolate chips if desired.
  • Store muffins in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to 5 days.
  • Freeze individually wrapped muffins for up to 3 months.