Not all of us greet the morning as a glorious occasion, but these muffins live up to the promise of a glorious morning and are sure to brighten even the most dismal awakenings. Delectably moist and spiced up like a pumpkin pie, lots of textures and flavors are present in these multi-layered bites of goodness. Nutty undertones mingle with the aromatic spices, while the natural sweetness of the fruit and pumpkin tantalizes the palate in a gentle and soothing way. Walnuts add a bit of crunch to complete the experience. Each small bite is a delight. Serving one up with a cup of tea or coffee is a healthy way to start your morning or enjoy for a morning or afternoon snack.
Complimented by nutty undertones and natural sweetness from the fruit, these beauties are moist with a bit of earthy crunch from walnuts, natural sweetness from pineapple, apple, raisins and coconut.
|Vegan Morning Glory Muffins
|Recipe by Lisa Turner
Published on February 27, 2017
All vegan spiced morning glory muffins packed pumpkin, fruit and nut morning goodness
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- 1 1/4 cup all-purpose spelt or unbleached white flour
- 1 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cardamon
- 1/8 teaspoon ground cloves
- 1/2 teaspoon sea salt
- 1/2 cup sesame or olive oil
- 2/3 to 3/4 cup coconut sugar, to taste
- 1/2 cup almond milk
- 3/4 cup unsweetened and unspiced pumpkin purée
- 1/2 cup pineapple chunks
- 1/3 cup carrot, grated
- 1/3 cup apple, grated
- 1/3 cup walnuts, chopped
- 1/3 cup dried unsweetened grated coconut
- 1/3 cup raisins
Grease or line 12 standard muffin cups. Preheat an oven to 400°.
In a large bowl, whisk together the flour, baking powder, ground spices and salt. Make a well in the center of the dry ingredients.
In another bowl, combine the oil, sugar, milk, pumpkin, pineapple, carrot and apple. Pour into the dry ingredients and stir just to combine. Fold in the walnuts, coconut and raisins.
Spoon the batter evenly into the prepared muffin cups. Bake for 20 to 25 minutes until golden and a cake tester inserted into the middle of a muffin comes out clean. Remove from the oven and let cool in the pan for 5 minutes before removing to a wire rack to cool.
Serve warm or at room temperature, and store any remaining muffins in an airtight container.
Makes 12 muffins
Other muffin recipes to enjoy from Lisa’s Kitchen:
Classic Blueberry Muffins
Gluten-Free Gingerbread Muffins
Spiced Pear Muffins
Savory Pumpkin Cornbread Muffins