One of my earliest baking memories is standing on a chair pulled up to the kitchen counter, helping my mom make Morning Glory Muffins. I’d grate zucchini, carrots, and apples into the mixing bowl, sneaking little bites of fruit between handfuls. She always added an extra scoop of toasted nuts and twice as much vanilla as the recipe called for.
The warm, spicy scent of cinnamon and cloves filled the kitchen as the muffins came out of the oven—those cozy fall mornings are still etched into my memory.
All these years later, I’ve made dozens of versions of Morning Glory Muffins, but nothing beats my mom’s classic. That said, pumpkin bread holds a special place in my fall baking lineup. So naturally, I had to merge my two loves into one perfect muffin. The result? Pumpkin Morning Glory Muffins—soft, warmly spiced, and just the right amount of sweet. These are my ultimate fall baking ritual.
Why You’ll Love These Pumpkin Morning Glory Muffins
- Cozy fall flavors — warm pumpkin, cinnamon, nutmeg, and clove
- Loaded with veggies and fruit for texture and natural sweetness
- Perfect for meal prep — freeze and reheat for busy mornings
- Endlessly adaptable to what you have on hand
These muffins are perfect for a slow Saturday breakfast with coffee, tucked into a lunchbox, or slathered with butter and flaky sea salt for a not-too-sweet dessert.
I nearly always double this recipe so I can freeze a dozen muffins for rushed school mornings. Here’s how to freeze these for perfect results:
- Let the muffins cool completely.
- Toss them in a gallon-sized ziploc.
- Freeze for up to 2 months.
To reheat, warm in the oven at 300°F for 10 minutes or pop in the microwave until just warm. A little butter or drizzle of honey on top is perfection.
As a lunch option: place one in a lunchbox the night before, and they’ll be thawed by the time lunch rolls around.
Ingredient Swaps & Variations
This recipe is more of a formula than a rulebook. If you don’t have something on hand, just adjust the shredded fruit/veg ratio to keep the texture balanced:
- No carrots? Use extra apple or zucchini.
- Dried fruit: Golden raisins, chopped dates, or cranberries all work beautifully.
- Nuts & seeds: Walnuts, pecans, pepitas—whatever you love. Just toast them for max flavor!
- Spices: The secret to why these muffins smell (and taste) like pure fall? The warm spice blend. Cinnamon brings the coziness, nutmeg adds warmth, and cloves give that nostalgic, bakery-fresh aroma. Add a touch of cardamom or ginger for an even spicier twist.
Think of it as more of a kitchen art project that’s ripe for experimentation, and lean all the way into the cozy vibes.
More Cozy Fall Pumpkin Recipes
Pumpkin Morning Glory Muffins bring together everything I love about fall: warm spices and nourishing ingredients. They’re the kind of recipe you’ll make again and again—and just might become a family fave for you, too.
Description
These Pumpkin Morning Glory Muffins are the ultimate fall treat.
- 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!)
- 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
This post was last updated on October 15, 2025, to include new insights.