Browsing Tag


Basically the Best Pumpkin Muffin


It’s just about that time of year again. No, not fall…. pumpkin time. For me, it’s pretty much started. Although I’m into all things pumpkin, we are in the midst, literally, of packing to go away on our last summer vacation. I am so excited to be heading out in just a few short hours, but we are also getting our kitchen cabinets painted, and I have a lot of packing to do. So stress level pretty much reached. But that’s ok, because I made these muffins and have already ate two…. What?! I’m burning all of these calories packing. Anyway, these are quite literally some of the best pumpkin muffins I have ever had. They are the single item that opened by eyes to all things pumpkin and have turned me into the most basic of pumpkin lovers. The original recipe is a bit involved. I’ve eased up the process a bit. I just don’t think it’s necessary and have never been disappointed with the results.


Seriously though. Look at that deliciousness. I feel like this batch is the best that I’ve made. Which is great because they are coming along with us on our trip. It’s such a great treat. They are perfect for breakfast, or snack, or lunch.

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins


For the filling

For the muffins

For the topping


  1. Preheat your oven to 350 degrees F. Prepare two muffin tins with liners and set aside.
  2. In a large bowl, combine the flour, spices, salt, and baking soda. Whisk to combine. In a medium bowl, combine the eggs, sugar, pumpkin and oil. Whisk well until smooth. Add the wet ingredients to the dry ingredients and mix until incorporated.
  3. In a separate bow, prepare the filling. Combine the cream cheese and confectioners sugar. Using a hand mixer, mix until blended and smooth.
  4. To prepare the topping, add your sugar, flour, cinnamon and butter to a small bowl. Using your hands, mix together until the mixture is coarse and the size of small peas.
  5. To prepare the muffins, place 1 scoop of batter into the prepared muffin wells. Enough to cover the bottom. Using a spoon, place one Tbsp, or so, of the cream cheese mixture on top. Cover with an additional scoop of batter. You may need to use a spatula to help cover the cream cheese with the top layer of batter. Add on the topping and bake for 20-25 minutes or until a knife inserted into the center comes out clean.
  6. Let cool in the muffin tin for about 10-15 minutes before removing.


Adapted from Annie’s Eats.

Light and Healthy Banana Muffins


It’s almost the freaking weekend! Friday is my favorite. I’ve said it before and I will say it again….and again……and again….. I LOVE Friday. During the summer, our office closes an hour earlier (yay!), and I actually get to pick my son up from daycare, one of those rare moments that I absolutely treasure, and we get to enjoy two “home days”. I love home days. Snuggles galore and the time that I get to focus on baking and cooking. Nothing sounds better to me. So to celebrate the weekend, I’m sharing these lightened up banana muffins. These are so good, I couldn’t tell they were lighter. The original recipe uses white whole wheat flour which would be great here. I used all-purpose because I happened to run out of white whole wheat flour and they still came out great. Super easy to whip up and they will make your kitchen smell amazing!


  1. Preheat your oven to 325 degrees. Line your cupcake tin with liners.
  2. In a large bowl, cream the butter and 1/4 cup of maple syrup with an electric mixer. Add in the egg whites, banana (I left mine whole and just let the hand mixer do the mashing), maple syrup, apple sauce, and vanilla. Beat until the mixture is combined, scraping down the sides of the bowl.
  3. Add the flour, baking soda and salt to the bowl and blend just until combined. Pour the batter into the prepared baking tin and top with crushed pecans. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.


Slightly adapted from Skinnytaste.