Fall Morning Glory Muffins Recipe

Photo of Fall Morning Glory Muffins

Fall Morning Glory Muffins


These warm, hearty muffins are a great way to start the day and use beautiful, new crop apples that are best in the fall. Sweetened with maple syrup, low in processed sugar, and kicked up with candied ginger, these muffins are a treat for kids and adults alike. Pour a cup of coffee and enjoy!


  • 2 large large eggs
  • 2/3 cup vegetable oil
  • 3/4 cup maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1 tart apple, unpeeled and grated (1 cup)
  • 1 carrot, peeled and grated (1 cup)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup toasted and chopped pecans
  • 3 tablespoons finely chopped crystallized ginger
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Turbinado sugar


  1. Preheat oven to 350°F. Line a 12-cup muffin tin with baking cups.
  2. In a large bowl, whisk eggs to blend. Whisk in oil, syrup, and vanilla. Stir in grated apple and carrot.
  3. In a separate bowl, stir together both types of flour, pecans, ginger, cinnamon, baking soda, salt, nutmeg, and cloves.
  4. Add dry ingredients to wet ingredients. Fold until just combined.
  5. Spoon batter into prepared cups, dividing evenly. An ice cream scoop works great for this. Sprinkle tops with turbinado sugar for a sweet, crunchy topping.
  6. Bake 18 to 22 minutes or until a pick inserted in the center comes out clean.
  7. Cool muffins, in pan, on wire rack. Serve warm or at room temperature. Store extra muffins in an airtight container or sealed bag. These muffins freeze well.


Amount Per Serving (based on 12 servings)
Calories: 300
Fat: 17 g
Saturated Fat: 1.5 g
Cholesterol: 30 mg
Sodium: 280 mg
Carbohydrates: 35 g
Fiber: 2 g
Sugar: 16 g
Protein: 4 g
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