Muffin Monday ~ Morning Glory Muffins

A muffin can be what ever you want it to be wrapped up in one pretty little parchment paper package.  These muffins are a combination of two of my favorite muffins pumpkin and carrot cake.  I thought why not let these beauties collide.

Is it just me or does a muffin seem healthier?  I could eat a triple chocolate chip muffin and feel like I just had a breakfast of champions, but I would never eat a piece of chocolate cake and think that.  As you know I love me a good muffin!  Or two.

There you have it….

It’s just another muffin Monday,
I wish were Sunday,
cause thats my Funday,
My I don’t gotstah Runday…

Yeh well, if I were a Bangle that’s how I would have written that song!

Enjoy ~ with love,
Sheila

Morning Glory Muffins

Sheila

12 muffins or 6 large muffins

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course baked goods

Cuisine American, baked goods

Servings 12 muffins

Ingredients

  

1x2x3x

• 2 cups Flour
• 1 cup Sugar
• 2 teaspoons Baking Soda
• 1/2 teaspoon Salt
• 2 teaspoons Cinnamon
• 1/2 teaspoon Nutmeg
• 1/4 teaspoon ground Ginger
• 2 eggs
• 1 cup Pumpkin
• 1/2 cup Vegetable Oil
• 1 teaspoon Vanilla
• 1 medium Apple diced small
• 3/4 cup Carrot grated
• 1/2 cup flaked Coconut
• 1/2 cup Golden Raisins
• 1/2 cup Pecans or Walnuts chopped
• zest of 1 Orange

Instructions

 

Preheat oven to 350 degrees.

• Combine flour, sugar, baking soda, salt, and spices in bowl.
• Crack eggs into separate bowl and whisk, add pumpkin, oil, and vanilla whisk to combine add to dry ingredients.
• Fold in apple, carrot, coconut, raisins, nuts and orange zest.
• Grease muffin tins or use muffin papers to line tins, fill 2/3 full bake at 350 degrees for 20 minutes or until toothpick comes out clean

Keyword carrot cake, coconut, muffin, nuts, pumpkin, spice

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