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Best Pumpkin Morning Glory Muffins

Grain Free Pumpkin Morning Glory Muffins

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 11 muffins 1x
  • Category: breakfast
  • Method: bake

Description

Made with delicious and nutritious ingredients you’ll want to start every week with a warm batch of these pumpkin morning glory muffins! 


Ingredients

Scale
  • 2 cups almond flour 
  • 2 eggs 
  • 1/4 cup maple syrup*
  • 2/3 cup pumpkin puree 
  • 1 cup shredded zucchini, squeezed of excess moisture with a paper towel (really squeeze!) 
  • 1 large apple (I originally used a honey crisp) washed and cut into thin strips, and then diced (to still get little apple pieces)
  • 2 tsp. pumpkin pie spice
  • 2 tsp. fresh ginger, pealed and grated
  • 1 tsp. vanilla extract 
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda 
  • 1/2 tsp. salt
  • pinch of nutmeg 
  • 2 tbsp. pumpkin seeds (pepitas) for sprinkling on top 
  • optional mix-ins: walnuts, pecans, chocolate chips, dried cranberries, unsweetened coconut flakes 

Instructions

1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.

2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.

3. In a separate bowl, combine the eggs, pumpkin puree, maple syrup, zucchini, apples, ginger, and vanilla until combined.

4. Add the dry ingredients to the wet ingredients and mix until just combined — don’t over mix!

5. Use an ice cream scoop or a small measuring cup to scoop batter into muffin tins. Sprinkle pumpkin seeds on top. 

6. Bake for 28-30 minutes. Remove from oven, use a knife to loosen them from the muffin pan if needed. Let cool and enjoy! 

7. Store in the fridge for up to 1 week in an airtight container. 

 


Notes

* Can substitute coconut sugar or brown sugar if needed.