One of my favorite childhood memories is standing on a kitchen chair next to my mom, grating carrots and apples for her Morning Glory Muffins. She always went heavy on the vanilla and tossed in a handful of toasted nuts for good luck.
Now, years later, I still make her recipe—but every fall, pumpkin takes over my kitchen. So, I combined the two, and the result is pure magic: Pumpkin Morning Glory Muffins. Soft, spiced, just sweet enough, and packed with cozy autumn flavor.
Why You’ll Love Them
- Warm, pumpkin-spice flavor (with cinnamon, nutmeg, and clove).
- Loaded with fruit and veggies for texture and natural sweetness.
- Great for meal prep—freeze, reheat, and enjoy all week.
- Totally customizable with whatever’s in your pantry.
They’re perfect with morning coffee, tucked into a lunchbox, or warmed up with a little butter and sea salt for dessert.
Make-Ahead Magic
I always double the batch so I can stash extras in the freezer. Let them cool, toss them in a zip-top bag, and freeze for up to two months. Reheat in the oven for ten minutes at 300°F—or microwave for a quick fix. If you pack one in a lunchbox the night before, it’ll be perfectly thawed by lunchtime.
Easy Swaps
- No carrots? Add more apple or zucchini.
- Swap raisins for chopped dates or cranberries.
- Use any nut or seed you like (just toast them!).
- Add cardamom or ginger if you want an extra spice kick.
These muffins are more of a “bake by feel” kind of recipe—a cozy little kitchen project that tastes like fall in every bite.
If you’re craving more pumpkin goodness, try my Pumpkin Cheesecake Cookies, No-Bake Pumpkin Pie Bars, or Pumpkin Cake with Cream Cheese Frosting. But honestly? These muffins might just become your new signature bake too. 🎃
