Description
These Pumpkin Morning Glory Muffins are the ultimate fall treat.
Ingredients
Units
Scale
- 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 purée (canned or homemade)
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 medium carrots, grated
- 1 apple, grated and with extra water squeezed out with a paper towel (I like to use Granny Smith)
- 1/2 cup unsweetened shredded coconut, toasted
- 1 cup chopped nuts and/or seeds, toasted (I used a mix of slivered almonds, walnuts, and sunflower seeds—save a few for sprinkling on top!)
Instructions
- Preheat oven to 350°F. Spray a 12-cup muffin tin with nonstick cooking spray, or use muffin liners and spray the liners.
- Soak the chopped apricots in hot water while you prep the other ingredients.
- To the bowl of an electric mixer, add butter, milk, brown sugar, eggs, pumpkin, and vanilla, and beat on medium until well combined.
- Add both flours, pumpkin pie spice, baking powder, baking soda, and salt, and stir on the lowest setting to combine.
- Add carrots, apple, coconut, and nuts (reserve a few for topping the muffins). Drain water from apricots and add 1/2 cup of them to the bowl. Stir to combine.
- Divide the batter evenly between the 12 muffin cups—it’ll go almost to the top! Sprinkle a few more nuts and remaining apricots over the tops of the muffins, and top each one with a sprinkle of sugar for crunch.
- Bake for about 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Remove from the pan and let cool on a rack. Then, store in an airtight container for up to 3 days or in the freezer for a couple of months. Eat up!
- Prep Time: 20
- Cook Time: 20