December 11, 2020

Pumpkin Morning Glory Muffins


Pumpkin Morning Glory Muffins
These simple, healthy muffins are free of refined sugar and packed with pumpkin, carrot, raisins, fall spices and of course chocolate chips! This is the perfect fall muffin recipe that makes a great breakfast or snack. I made my own pumpkin purée by cutting a sugar pumpkin in half, roasting it for about 45 minutes, and then scooping out the flesh. You can also used canned pumpkin if you like. This recipe is also very adaptable, so you can use applesauce or mashed bananas instead of pumpkin purée, or change up the mix-ins.
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast, Snack
Servings 12 muffins


  • 1 cup all purpose flour
  • ½ cup whole wheat flour
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp freshly ground nutmeg
  • 2 eggs, room temperature
  • 1 cup pumpkin purée
  • ¼ cup maple syrup
  • 2 tbsp coconut sugar, or brown sugar
  • 1 tsp vanilla
  • ¼ cup melted coconut oil
  • ½ cup shredded carrots
  • ½ cup chocolate chips
  • ¼ cup raisins


  • Preheat the oven to 350 degrees.
  • Grease a muffin tin or line with muffin liners.
  • Sift the flour, baking soda, salt, cinnamon, ginger and nutmeg into a large bowl.
  • In a medium sized bowl, whisk together the eggs, pumpkin, maple syrup, coconut sugar, vanilla and melted coconut oil.
  • Pour the wet ingredients into the dry ingredients and mix just until combined.
  • Fold in the carrots, chocolate chips and raisins.
  • Scoop the batter into the prepared muffin tins.
  • Bake for 20-25 minutes.
  • Let cool before removing from muffin pan.
Keyword chocolate, Dairy-free, healthy, kid-friendly, muffins
Tried this recipe?Let us know how it was!

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