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overhead picture of morning glory muffins sitting on a wire rack on a wood table. There is a colorful cloth napkin and a pottery honey pot.

Pumpkin Morning Glory Muffins {Gluten Free}

Libby with Lemony Thyme
These Pumpkin Morning Glory Muffins are meant to be shared. There is so much goodness and love packed into each one.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Servings 6


  • 3/4 cup All-purpose Gluten Free measure for measure flour
  • 3/4 cup Old Fashioned Oats ground into flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup canned pumpkin puree
  • 1/3 cup maple syrup or honey
  • 1/4 cup coconut oil melted
  • 1 1/2 teaspoons vanilla
  • 2 large eggs
  • 1 cup shredded carrots
  • 1/3 cup crushed pineapple
  • 1/2 cup raisins
  • 1/2 cup walnuts chopped
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup pepitas for topping


  • Preheat oven to 375 degrees. Grease or line muffin tin (12 standard or 6 jumbo).
  • In large bowl, whisk together dry ingredients through salt. In a small bowl, whisk pumpkin, maple syrup, coconut oil, vanilla and eggs. Stir wet mixture into dry just until combined. Fold in carrots, pineapple, raisins, walnuts and coconut.
  • Divide batter evenly into muffin cups. Sprinkle a few pepitas on top of each muffin. Bake for 18-20 minutes for jumbo muffins (slightly less for standard sized muffins) or until a toothpick inserted in center comes out mostly dry. Cool in pan for 5 minutes, continue cooling on wire rack.