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Pumpkin Morning Glory Muffins - Flour Covered Apron

Pumpkin Morning Glory Muffins

Course Breakfast
Cook Time 18 minutes
Servings 12 muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/3 cup honey
  • 1/2 cup canned pure pumpkin
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons vanilla
  • 1 large egg
  • 2 large egg whites
  • 1/3 cup crushed pineapple
  • 1 cup carrots, shredded
  • 1/2 cup raisins
  • 1/2 cup shredded coconut
  • 1/2 cup walnuts, chopped

Instructions

  1. Preheat oven to 375 degrees Fahrenheit and prepare a 12-cup muffin tin with muffin liners, or grease generously with cooking spray.

  2. Whisk together dry ingredients (flour, baking powder, baking soda, spices, and salt) in a large bowl.

  3. Add honey, pumpkin, oil, and vanilla, whisk until just combined.

  4. Add egg and egg whites, whisking to incorporate.

  5. Fold in carrots and pineapple with a wooden spoon or rubber spatula. Then, fold in coconut, raisins, and walnuts.

  6. Divide batter evenly among 12 muffin cups. Bake in preheated oven for 13 minutes, then lower heat to 350 degrees. Bake for an additional 5-8 minutes, or until a toothpick inserted into the center comes out clean.

  7. Let muffins cool in pans for about 5 minutes, then transfer to a wire rack to let cool completely.