Pumpkin Morning Glory Muffins
Course: Breakfast
Servings: 12
  • 1 1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 3/4 cup light-brown sugar
  • 1 tbsp baking powder
  • 2 tsp baking soda
  • 2 tsp pumpkin spice
  • 3/4 cup pumpkin puree
  • 1/2 cup applesauce unsweetened
  • 1/2 cup vegetable oil
  • 1 medium apple shredded
  • 1 tbsp vanilla extract
  • 4 medium carrots grated
  • 1/2 cup dried cranberries
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  1. Line a 12-mold muffin tin with paper liners, set aside. Preheat oven to 400 degrees (F).
  2. In medium bowl add the flours, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt; whisk well to combine, set aside. In a large bowl add the pumpkin, applesauce, coconut oil, grated apple, vanilla, and carrots; whisk to combine. Fold the dry ingredients into the wet mixture and stir until just combined. Fold in the cranberries; stir until just combined. Divide batter evenly among prepared muffin cups.

  3. Bake for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean Cool muffins in the pan for 10 minutes before serving.