Camille Styles
Pumpkin Morning Glory Muffins (a comforting fall breakfast)
Pumpkin Morning Glory Muffins (a comforting fall breakfast)
By Camille Styles | Published: 2025-10-15 10:00:00 | Source: Camille Styles
One of my first memories of baking is standing on a chair that was pulled up to the kitchen table to help my mother bake Morning Glory cakes. I would grate zucchini, carrots, and apples into a mixing bowl, and place small pieces of fruit between handfuls of dough. She always added an extra scoop of toasted nuts and twice the amount of vanilla the recipe called for.
The warm, spicy scent of cinnamon and cloves filled the kitchen as the muffins came out of the oven, and those cozy fall mornings are still etched in my memory.
After all these years, I’ve made dozens of versions of Morning Glory Muffins, but nothing beats my mother’s classic. However, pumpkin bread holds a special place in my fall baking lineup. So it was only natural that I would combine my two loves into one perfect cake. The result? Pumpkin Morning Glory Muffins – Tender, warmly spiced and just the right amount of sweetness, these are the ultimate fall baking ritual.
Why you’ll love these Pumpkin Morning Glory Muffins
- Cozy fall flavors – Warm pumpkin, cinnamon, nutmeg and cloves
- Loaded with vegetables and fruits For texture and natural sweetness
- Ideal for meal prep – Freeze and reheat on busy mornings
- Endlessly adaptable To what you have on hand
These muffins are perfect for a slow Saturday breakfast with coffee, tossed in a lunch box, or topped with butter and flaky sea salt for a dessert that’s not too sweet.
I almost always double this recipe so I can freeze a dozen muffins for a quick school morning. Here’s how to freeze them for perfect results:
- Let the cakes cool completely.
- Toss them in a gallon-sized ziplock.
- Freeze for up to two months.
To reheat, heat in the oven at 300°F for 10 minutes or place in the microwave until warm. A little butter or a little honey on top would be perfect.
As a lunch option: Place one in your lunch box the night before, and it will be thawed by lunchtime.
Component swaps and differences
This recipe is more of a formula than a rule book. If you don’t have any on hand, simply adjust the chopped fruit/vegetable ratio to keep the texture balanced:
- No carrots? Use extra apples or zucchini.
- Dried fruits: Golden raisins, chopped dates, or cranberries all work beautifully.
- Nuts and seeds: Walnuts, pecans, pepitas – whatever you love. Just roast them for maximum flavor!
- spices: The secret to why these muffins smell (and taste) like pure fall? Warm spice mix. Cinnamon brings comfort, nutmeg adds warmth, and cloves give a fresh, nostalgic scent to baked goods. Add a touch of cardamom or ginger for a spicier flavour.
Think of it as a kitchen art project that’s ready to experiment with, and leans toward a cozy vibe.
More comforting fall pumpkin recipes
These Pumpkin Morning Glory pancakes combine everything I love about fall: warm spices and nourishing ingredients. It’s the kind of recipe you’ll make again and again — and it might become a family favorite, too.
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a description
These Pumpkin Morning Glory Pancakes are the ultimate fall treat.
- 3/4 cup Dried apricots, chopped
- 1 Stick melted butter
- 1/2 cup Whole milk (or plant-based milk if you prefer)
- 1/2 cup Packed brown sugar
- 2 Large eggs
- 1/2 cup Pumpkin puree (canned or homemade)
- 2 teaspoons Vanilla extract
- 1 cup All-purpose flour
- 1 cup Whole wheat flour
- 1 tablespoon Pumpkin pie spices
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon Kosher salt
- 2 Medium sized carrot, grated
- 1 Apple, grated and with additional water squeezed out with a paper towel (I like to use a Granny Smith)
- 1/2 cup Unsweetened shredded coconut, toasted
- 1 cup Chopped and toasted nuts and/or seeds (I used a mix of sliced almonds, walnuts, and sunflower seeds – except for a few to sprinkle on top!)
- Preheat the oven to 350 degrees Fahrenheit. Spray a 12-cup muffin pan with nonstick cooking spray, or use muffin liners and spray the liners.
- Soak the chopped apricots in hot water while preparing the other ingredients.
- In the bowl of an electric mixer, put the butter, milk, brown sugar, eggs, pumpkin, and vanilla, and beat at medium speed until the ingredients are well mixed.
- Add flour, pumpkin pie spice, baking powder, baking soda, and salt, and stir on lowest setting until combined.
- Add carrots, apples, coconut, and nuts (reserve a few to decorate the cakes). Drain the apricots from the water and add half a cup of them to the bowl. Stir to mix.
- Divide the batter evenly between the 12 muffin cups – it will come almost to the top. Sprinkle more nuts and remaining apricots over the tops of the muffins, then sprinkle each one with a pinch of sugar for crunch.
- Bake for about 20 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove from pan and let cool on a rack. Then store it in an airtight container for up to 3 days or in the refrigerator for 2 months. Eat!
- Preparation time: 20
- Cooking time: 20
This post was last updated on October 15, 2025, to include new insights.
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