Grandma Pumpkin’s Morning Glory Orange Blossoms (Dairy-free, Egg-free, Nut-free)

Mothernova's dairy-free orange blossomsMy mother-in-law, affectionately known as Grandma Pumpkin, has one recipe that is zealously guarded by granddad and coveted by her kids: her melt-in-your-mouth orange blossoms. Lucky for us, she has finally agreed to share her secret!

The recipe, adapted below to accommodate our allergies to dairy and egg, was given to her 35 years ago by a colleague. She said she has been making them for special holidays like Easter ever since.  Here they are:

Morning Glory Orange Blossoms

Makes 60-72 mini-muffins

Preheat oven to 350 degrees

Ingredients for muffins:

  • 1 1/3 cups granulated sugar
  • 1 1/2 cups flour of choice
  • 1 1/2 tspn baking powder**
  • 1/2 tspn salt
  • 2 tspn vanilla extract
  • 3/4 cup silken tofu* (to replace 3 large eggs)
  • 1/2 cup water or orange juice
  • 1/3 of grated orange and lemon peels from glaze
  • dairy-free margarine

Ingredients for glaze:

  • 1 ½ – 2 lbs powdered sugar
  • 2 lemons
  • 2 oranges

Directions for muffins:

  1. Whisk together the dry ingredients in medium bowl.
  2. Beat together the silken tofu, water or orange juice, vanilla and reserved grated rinds.
  3. Add to the dry ingredients to blend.
  4. Coat muffin tins with dairy-free margarine.
  5. Spoon scant tablespoon of muffin batter into each cup.
  6. Bake at 350 degrees for 10 minutes or until just lightly brown around the edges.
  7. While warm, dip the muffins in the glaze to coat and place on cookie sheet to set.
  8. Chill.
  9. It works best to glaze one tin at a time. When muffins are removed from the oven, loosen from the tin and drop all the muffins in the glaze at one time to absorb glaze.
  10. Once set, can be stored in the refrigerator or at cool room temp.
  11. Enjoy!

Directions for glaze:

  1. Grate the rind of the 2 lemons and 2 oranges.
  2. Reserve 1/3 of the grated rinds for the muffin mixture.
  3. Squeeze juice from the lemons and oranges (about 1 – 1 ½ cups).
  4. For 1 cup of juice, add 1 ½ lbs of powdered sugar. For more juice add up to 2 lbs of powdered sugar. (To test, drop a few drops of glaze onto a plate and let set up; if it doesn’t set, add more sugar.)
  5. Whisk together grated rinds, juice and powdered sugar in a large mixing bowl until blended.

* To substitute for egg allergy, I use the softest tofu (silken tofu), ¼ cup tofu per egg. You may need to add more water (1/4-1/2 cup) to bring the batter to a cake-like consistency. 

**If using egg-substitute, increase the baking powder by 1 teaspoon. Too, for a corn allergy, be sure to buy the baking powder and powdered/confectioners sugar that do not contain cornstarch.

We hope you enjoy our family treat! As always, please check all ingredients to be sure they account for your specific food allergies and restrictions.  Let us know what you think!

Photo provided courtesy of



2 Responses to “Grandma Pumpkin’s Morning Glory Orange Blossoms (Dairy-free, Egg-free, Nut-free)”
  1. Rebecca

    Oooh! These sound so good! I don’t know why, but I always crave citrus in the spring. It just smells so fresh and new! These would be perfect for Easter morning! I wonder if you’d consider sharing this recipe on freedible for their Custom Easter and Passover Celebration? These would be an awesome addition because your version is egg-free! Thanks for sharing you mother-in-law’s treasured recipe! Have a wonderful week! -Rebecca

    • Alison Johansen

      Hi, Rebecca! I was just logging in to see which recipe to share with Freedible for their Custom Eater celebrations. Now I definitely will share these! Thanks so much for your kind note. They really are delicious. 🙂