Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin morning glory muffins require pure pumpkin puree, not pie filling. The pie filling contains added sugars and spices that will throw off the recipe's balance and make the muffins too sweet.

How can I make these pumpkin morning glory muffins vegan?

Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water for each egg) and use maple syrup instead of honey if you're using that as a sweetener. Choose coconut oil instead of butter for the fat.

Can I make mini pumpkin morning glory muffins instead?

Absolutely! Use a mini muffin tin and reduce the baking time to about 12–15 minutes. This makes them perfect for toddler snacks or party platters.

Why did my muffins turn out dense?

Dense pumpkin morning glory muffins usually result from overmixing the batter or using too much moisture. Make sure to mix just until ingredients are combined and properly measure your pumpkin puree and grated fruits/veggies.

Can I prepare the batter ahead of time?

You can mix the dry ingredients ahead of time, but once the wet ingredients are added, the baking soda is activated. For best results, bake the muffins within 30 minutes of mixing the wet and dry ingredients together.

Pumpkin Morning Glory Muffins That Will Brighten Your Breakfast! 2025

Pumpkin Morning Glory Muffins That Will Brighten Your Breakfast!

Print Recipe

These wholesome pumpkin morning glory muffins are packed with pumpkin, apple, carrot, nuts, and warm spices. They’re a nutritious, make-ahead breakfast perfect for fall mornings, lunchboxes, or meal prep.

Author: Harmony
Prep Time: 20 minutes
Cook Time: 22-25 minutes
Total Time: 45 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients:
2 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup granulated sugar (or coconut sugar)
Wet Ingredients:
3 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup unsweetened applesauce
1/4 cup vegetable oil or melted coconut oil
1 teaspoon vanilla extract
Mix-ins:
1 cup grated carrots (about 2 medium carrots)
1 medium apple, peeled and grated
1/2 cup raisins or dried cranberries
1/2 cup chopped walnuts or pecans
1/4 cup unsweetened shredded coconut
2 tablespoons pepitas (optional, for topping)

Instructions

Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
In a large bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, salt, and sugar.
In a medium bowl, whisk eggs. Add pumpkin puree, applesauce, oil, and vanilla. Mix well.
Pour wet mixture into the dry ingredients and stir gently until just combined.
Fold in carrots, apple, raisins or cranberries, nuts, and coconut until evenly distributed.
Divide batter evenly into muffin cups. Sprinkle with pepitas if using.
Bake for 22–25 minutes or until a toothpick inserted into the center comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or store for later.

Notes

For gluten-free muffins, use a 1:1 gluten-free baking blend. Reduce sugar to 1/2 cup for a lower sugar version. These muffins freeze well—wrap individually and freeze up to 3 months.

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 18g
Sodium: 280mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 5g
Cholesterol: 55mg

Keywords: pumpkin morning glory muffins, healthy fall muffins, make-ahead breakfast, wholesome muffins

Find it online: https://harmonymeal.com/pumpkin-morning-glory-muffins/