Whew! I just had to get that off my chest. (As if you guys didn't already know that, right?)
A month or so ago, when we were out on one of our day trips, I picked up a Morning Glory muffin at a bakery, planning to save it and have it the next morning. My adorable husband brought it to me when he was getting in the truck and said "I thought you might want this now." I didn't , but I didn't tell him that, I just put it aside.
About an hour later, he was scoping out the bag with my muffin in it. "Want some?" I asked. I know him so well. Within 5 minutes we had that huge muffin completely gone and were fighting over the crumbs, hehe. He asked me to make him some just like that one. I can't say no to him, so of course I said I would. Plus, I'm always up for making muffins, because, you know, I have that addiction going on.
I found this recipe online, by Pam McKinstry, which is supposed to be the original Morning Glory Muffin recipe. Is it? I don't know, but who am I to argue? I figured it was as good a place as any to start. I made some years ago (BH: Before Husband) that were also delicious, but had a huge amount of oil. Geez, there was enough oil in those to...to...well, I don't know what, but there was a lot, ok?
This recipe also has one cup of oil, and for one batch, that's just a whole lot. So that's where the pumpkin comes in. "Hello, Pumpkin!" I cut the oil by half and made up the rest with canned pumpkin. It's such a great way to cut some of the fat out of baked stuff, isn't it? And at this time of year, it fits right in!
So enough jabbering on, here's the recipe. Oh, I also added some white whole wheat flour in place of some of the AP flour in there, too. AND used a little chai spice, but you can use all cinnamon, if you like. AND I cut the sugar.
Makes 17 muffins
scant 1 cup sugar
1 1/4 cups all-purpose flour
1 cup white whole wheat flour
2 1/2 tsp ground cinnamon
1/2 tsp chai spice (use all cinnamon if you wish)
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded, sweetened coconut
3/4 cup raisins
1 large apple, peeled and grated
8 ounces (1 cup) crushed pineapple, drained
2 cups grated carrots
1/2 cup coarsely chopped pecans or walnuts
3 large eggs
1/2 cup vegetable oil
1/2 cup canned (plain) pumpkin
1 teaspoon pure vanilla extract
Put your rack* in the lower third of the oven and preheat to 350 degrees F.
In a large bowl, whisk together the first 7 ingredients (or 6 if you're using only one flour), then add the coconut, raisins, apple, pineapple, carrots, and nuts. Stir this all together. It will be messy looking and dry, but stay with me.
In a smaller bowl, whisk the eggs, oil, pumpkin, and vanilla. Pour over the dry ingredients and mix to combine.
Grease your muffin tins, or use paper liners if you prefer. I don't use the papers, but that's a personal preference. Fill each muffin cup? space? area? (what the heck do you call the muffin spaces on a muffin tin????) all the way to the top.
Bake for 30-35 minutes and do the toothpick test. (should come out clean.) Cool muffin in the pan for 10 minutes and then cool completely on your rack (*giggle!).
*See that? On the inside, I'm still 13 years old. Maybe I even have an inner 13 year old boy, who knows? hehe!