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Thursday
Oct232008

Pumpkin Morning Glory Muffins, perfect for cool Fall mornings


"My name is Elle and I'm a muffin addict."

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.



Pumpkin Morning Glory Muffins

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!


**Leaves courtesy of Mother Nature and one of our Maple trees.

 

 

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Reader Comments (19)

Haha, I too am a muffin addict :0) And those morning glory muffins of yours just made me have a CRAVING!!!

October 23, 2008 | Unregistered CommenterVeggieGirl

These look loaded in the most delicious way possible! WOW.

October 23, 2008 | Unregistered CommenterSophie

Wow, that's a hot rack!

I may cry because all I'm missing to make these is the pineapple! I'm just not sure they'd be *as* good without it..

The pictures are gorgeous! We flew my mom up from GA so she could enjoy the foliage and we're having a great time! I'm making these muffins while she's here because they sound like the perfect flavor to compliment a fall day.

October 23, 2008 | Unregistered CommenterApril in CT

Whoa, those are not only stunning and delicious, but they are pretty healthy. It has fruits and veggies :)

October 23, 2008 | Unregistered CommenterAdam

I just took some muffins out of the oven, but now I'm wishing they were these muffins!

October 24, 2008 | Unregistered CommenterDeborah

Elle ~ These muffins are outstanding - what a fabulous holiday treat! I'm having a Thanksgiving meal with friends soon (one of them is Canadian, and I still have ties to the US, so we are having our own little Thanksgiving in between the two official dates!), and I think I might make these, along with pumpkin pie. And I love the combination of all-purpose and wholewheat flour, actually. The maple leaf is a lovely touch - so very New England (how fortunate you are to live there).

October 25, 2008 | Unregistered CommenterShaun

i love morning glory muffins, but you're right, they're ridiculously fatted-up. adding pumpkin is a great idea!
meanwhile, the first step is admitting you have a problem. bravo. :)

October 25, 2008 | Unregistered CommenterGrace

Amazing I just love Pumpkin everything, especially sweets, I Portuguese and pumpkin is something that we use a lot on cakes...well done with your muffins they look amazing.

http://ricocoffeeshop.blogspot.com

October 25, 2008 | Unregistered CommenterRico

looks like a wonderful recipe. might just have to make it:)

October 26, 2008 | Unregistered Commentermaya

I confess to being a muffin addict too. I think it would fun to have a bakery called Little Miss Muffin. Thanks for making these healthier than the average muffin. I can't wait to make them really soon.

October 26, 2008 | Unregistered CommenterKaren

my name is claire and I am also addicted to muffins. mostly the tops. I love the idea of adding canned pumpkin to these! seems like it'd give a more full-bodied result than applesauce. do you think other squash would work too?

October 27, 2008 | Unregistered Commenterbostontparties

Claire, hello! Yes, I do think other squashes would work well in these. In fact, I like to keep baby food squash on hand for that very reason. And they come in small amounts so you don't have a half a can of it left lying around in the fridge.

October 27, 2008 | Unregistered CommenterElle

I've been making MGMs for a long time, but I think the addition of pumpkin is brilliant! Bookmarked - thanks!

October 27, 2008 | Unregistered CommenterAudrey

Hey I am in Australia, and I would love to try these...but unfortunately we do not have canned pumpkin here :( What would you do if you couldn't get your hands on canned pumpkin?

November 10, 2008 | Unregistered Commenterapparentlyjessy

Hi Jessy! If you can't get canned pumpkin, you can use just about any pumpkin/squash, just cooked so you can puree the flesh. You could even use sweet potato.

Hope this helps!

November 10, 2008 | Unregistered CommenterElle

Hi, I'm J9. And I can't get enough of good morning glory bread. I'm also sort of addicted to pumpkin (a seasonal disorder) – so these look pretty much perfect. Can't wait to try it!

November 15, 2008 | Unregistered CommenterJ9

i just made these and they are freaking awesomeeeeeeeee!

April 2, 2010 | Unregistered Commenterlauren

I know this is an older post, but I just wanted to comment and say that I just made these and THEY ARE AMAZING. I have been looking for a pumpkin morning glory muffin recipe for quite some time. Thank you for creating and sharing this recipe!

September 21, 2013 | Unregistered CommenterChristy

Christy, thank you so much for letting me know that you enjoy the muffins! I truly appreciate it.

September 24, 2013 | Registered CommenterElle

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