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Pumpkin morning glory muffins are an amazing breakfast treat! These vegan morning glory muffins are made with whole wheat flour but thanks to the canned pumpkin, they’re super moist! They’re also the best way to use up leftover pumpkin from the holidays! #morningglory #muffins #vegan #vegetarian #dairyfree #eggfree #raisinfree #noraisin #gratedcarrots #carrot #apple #pumpkin #pumpkinmuffins #holidays #leftovers #thanksgiving #christmas #coconut #shreddedcoconut #wholegrains #wholewheat #flour #moist #breakfast
5 from 3 votes

Pumpkin Morning Glory Muffins

Course: Breakfast, Snack
Cuisine: American
Keyword: carrot, muffins, pumpkin, vegan
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 muffins
Author: Ai Willis
Pumpkin morning glory muffins are an amazing breakfast treat! Thanks to the canned pumpkin, these vegan muffins are super moist! They’re also the best way to use up leftover pumpkin from the holidays!
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Ingredients

  • 2 cups (300g) whole wheat flour
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice (see Notes)
  • ½ cup (56.5g) unsweetened shredded coconut
  • 1½ cup (180g) diced apple
  • ¾ cup (86g) chopped pecans
  • 2 tablespoons ground flaxseed
  • 5 tablespoons water
  • ¾ cup (150g) light brown sugar
  • ½ can (7.5oz/213g) pumpkin
  • ½ cup (120ml) olive oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • 1½ cup (180g) grated carrot (about 1 large carrot)
  • ½ cup pepitas (optional)

Instructions

  • Preheat the oven to 356°F/180°C and line a muffin pan with paper liners.
  • In a small bowl, mix together the flaxseed and water and set aside.
  • In a bowl combine the whole wheat flour, salt, baking soda, baking powder, pumpkin pie spice, and unsweetened shredded coconut. Put about ¼ cup of the mixture into a separate bowl and toss the diced apple and chopped pecans in it until all pieces are coated with the flour mixture.
  • In a large bowl, mix together the flax mixture, sugar, pumpkin, olive oil, vanilla extract, and apple cider vinegar. Stir in the grated carrot.
  • Add the flour mixture to the pumpkin mixture and stir until just combined. Add the diced apple and pecans with any leftover flour, and fold them in. Evenly dish them out in the muffin pan (Optional: top them with pepitas for a crunch) and bake them in the preheated oven for 25 minutes. Let them cool in the pan for 5 minutes and take them out onto a wire rack to cool completely.

Notes

If you don't have pumpkin pie spice, use 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground clove.
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