Healthy Morning Glory Pumpkin Muffins are the birth story if morning glory cookies and pumpkin muffins had a baby. They’re full of flavour, fiber and are nutrient dense to keep your hormones and gut rockin’.
Healthy Morning Glory Pumpkin Muffins are a perfect on the go breakfast or snack. You heard me, have this muffin for breakfast and enjoy the shit out of it.
I love adding pumpkin puree to anything I can. Spaghetti sauce, cookies, smoothies and muffins are just begging for some pumpkin puree. Pumpkin is high in fiber, vitamin C and beta-carotene a powerful antioxidant and your body can be converted to vitamin A.
Pumpkins are not only nutrient dense but they are an excellent pair to the warming spices of fall that support digestion. This all cumulates to a perfect culmination to balance my hormones and nourish my kids growing bodies.
Then you add in the fullness of the morning glory portion and dammnn you got yourself a deliciously perfect autumn muffin to cover all the bases. These Healthy Morning Glory Pumpkin Muffins will fill your belly, provide healthy fats to nourish your hormones, balance your mood and keep your blood sugar stable aka no mid-morning energy crash.
Healthy Morning Glory Pumpkin Muffins
Five reasons to love this healthy morning glory pumpkin muffin recipe:
- Perfect for breakfast or a snack
- They use 100% whole grain flour but you’d never know by the fluffy texture and delicious taste
- They contains no refined sugar, pumpkin and hemp seeds will keep you satisfied longer and help prevent a sugar crash from a traditional muffin
- Top them with a nut or seed butter for an added protein boost
- The recipe is adaptable to make it vegan friendly
Ingredients for Healthy Morning Glory Pumpkin Muffins
- Whole wheat flour
- Baking Soda
- Pumpkin pie spice
- Ground cinnamon
- Plant based milk
- Pumpkin puree
- Coconut sugar
- Coconut oil
- Vanilla extract
- Dried cranberries
- Pumpkin seeds
- Hemp Seeds
- Chocolate chips
Whole wheat flour: I use einkorn flour for most of my baking. Einkorn is the oldest variety of wheat used for milling. It is light in colour and texture and more absorbent than regular whole wheat flour.
Pumpkin puree: you want to use pure pumpkin puree here, where pumpkin is the only ingredient on the label. You do not want pumpkin pie filling which has added sugar.
Pumpkin pie spice: These muffins wouldn’t be complete without plenty of warming spices from cinnamon, ginger, nutmeg and cloves. This is where all the “pumpkin spice” flavour comes from the spice, not the pumpkin itself!
Tips and notes
- Adaptable recipe: variety in your diet is an excellent way to support a healthy gut diversity. Add or swap in different nuts, seeds and dried fruit to your healthy morning glory pumpkin muffins
- Make it vegan: swap out eggs for flax eggs. 1 egg = 1 tbsp flax meal + 2.5 tbsp of water. Mix well and let sit for 5 minutes to thicken
- Make it gluten-free: use Bob’s Red Mill gluten-free all-purpose blend instead of the whole wheat flour
- No coconut sugar: replace it with pure maple syrup instead. You may need to add a bit more flour to keep a similar consistency.
- They freezes well for up to 3 months
Can’t get enough pumpkin spice in your life but want to keep your hormones, skin and mood vibrant? Then you’ll love this Pumpkin Spice Chia Pudding
Healthy Morning Glory Pumpkin Muffins recipe
Healthy Morning Glory Pumpkin Muffins
- 1 cup Whole wheat flour einkorn or spelt
- 1 cup oats
- 1½ tsp baking soda
- 3/4 tsp sea salt
- 1 tbsp pumpkin pie spice
- ½ tsp ground cinnamon
- 2 eggs room temperature
- 1 cup pumpkin puree
- 1 cup plant based milk
- 3 tbsp coconut oil melted
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 1/2 cup dried cranberries whole or cut
- 2/3 cup pumpkin seeds
- 1/2 cup hemp seeds
- 1/2 cup chocolate chips
- Preheat oven to 375°F and place paper or silicone liners into a standard sized muffin tray.
- In a medium bowl place flour, oats, baking soda, salt, pumpkin pie spice and cinnamon. Whisk to thoroughly mix together. Set aside.
- In a large bowl whisk together eggs, pumpkin puree, plant based milk, melted coconut oil, coconut sugar and vanilla extract.
- Gently fold the dry ingredients into the wet until just mixed. Do not over mix the batter to ensure a fluffy muffin.
- Fold in the dried cranberries, pumpkin seeds, hemp seeds and chocolate chips.
- Using an ice cream scoop or small measuring cup, scoop the batter into each muffin liner until about ¾ full.
- Bake for 18 minutes or until the top is golden brown and a toothpick comes out clean. Let muffins rest for 15 minutes before enjoying. Store in an airtight container in the fridge for up to 5 days or in the freezer for 3 months.