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overhead picture of morning glory muffins sitting on a wire rack on a wood table. There is a colorful cloth napkin and a pottery honey pot.

Pumpkin Morning Glory Muffins {Gluten Free}

Libby with Lemony Thyme
These Pumpkin Morning Glory Muffins are meant to be shared. There is so much goodness and love packed into each one.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Servings 6

Ingredients
  

  • 3/4 cup All-purpose Gluten Free measure for measure flour
  • 3/4 cup Old Fashioned Oats ground into flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup canned pumpkin puree
  • 1/3 cup maple syrup or honey
  • 1/4 cup coconut oil melted
  • 1 1/2 teaspoons vanilla
  • 2 large eggs
  • 1 cup shredded carrots
  • 1/3 cup crushed pineapple
  • 1/2 cup raisins
  • 1/2 cup walnuts chopped
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup pepitas for topping

Instructions
 

  • Preheat oven to 375 degrees. Grease or line muffin tin (12 standard or 6 jumbo).
  • In large bowl, whisk together dry ingredients through salt. In a small bowl, whisk pumpkin, maple syrup, coconut oil, vanilla and eggs. Stir wet mixture into dry just until combined. Fold in carrots, pineapple, raisins, walnuts and coconut.
  • Divide batter evenly into muffin cups. Sprinkle a few pepitas on top of each muffin. Bake for 18-20 minutes for jumbo muffins (slightly less for standard sized muffins) or until a toothpick inserted in center comes out mostly dry. Cool in pan for 5 minutes, continue cooling on wire rack.