Harvest Breakfast Muffins Recipe

Name: Harvest Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups All purpose white flour; 1 teaspoon Baking Soda; 1 teaspoon Table Salt; 1/2 teaspoon Pumpkin Pie Spice; 1/2 teaspoon Ground cinnamon; 1-3/4 cups Granulated sugar; 1 cup Canola oil (or vegetable oil); 2 Large eggs (room temperature); 1 cup Granny Smith apple shredded; 1 cup Zucchini shredded; 1 cup Carrot shredded (equals approx. 2 large carrots); 1 cup Chopped Nuts (almonds or pecans)

Servings: persons

3 cups All purpose white flour
1 teaspoon Baking Soda
1 teaspoon Table Salt
1/2 teaspoon Pumpkin Pie Spice
1/2 teaspoon Ground cinnamon
1-3/4 cups Granulated sugar
1 cup Canola oil (or vegetable oil)
2 Large eggs (room temperature)
1 cup Granny Smith apple shredded
1 cup Zucchini shredded
1 cup Carrot shredded (equals approx. 2 large carrots)
1 cup Chopped Nuts (almonds or pecans)

1
Preheat oven to 350 F
2
Sift together flour, baking soda, salt, pumpkin spice and cinnamon. Set aside.
3
Line cupcake pan(s) with liners. (Or, if making muffin tops, spray small pie tins with baking spray.) Set aside.
4
Using a food processor with the grate/shred blade, shred the apple and measure out one cup. Save the remainder for a slaw salad.
5
Proceed to shred carrots, measure, save remainder for the slaw salad. And, do the same with the zucchini.
6
Mix together the oil, sugar and eggs until well combined.
7
Gradually add the flour mixture to the oil mixture until it is all incorporated. Do not over mix!
8
The batter will be extremely thick at this point. DO NOT add any liquid!
9
Mix in the carrots, apples and zucchini until all is coated. Fold in nuts.
10
Using an ice cream scoop, fill the muffin tins 2/3 full.
11
If using pie tins (these make Muffin Tops!) use a little less than a scoop of batter.
12
Bake for 20 minutes or until a toothpick inserted comes out clean.
13
These are best eaten the next day....gives all the spices a chance to bloom!

1094

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups All purpose white flour, 1 teaspoon Baking Soda, 1 teaspoon Table Salt, 1/2 teaspoon Pumpkin Pie Spice, and more.

Yes, Harvest Breakfast Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Harvest Breakfast Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions