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MUFFIN OF THE MONTH- Pumpkin Spice Muffins

MUFFIN OF THE MONTH- Pumpkin Spice Muffins

I go a little pumpkin crazy in the fall lol! This is the first recipe that comes out as soon as I see the leaves starting to turn. They make a quick breakfast or a healthy snack. I make them so often I can do it with my eyes closed! I even sometimes prep the dry and wet ingredients the night before...stir them together in the morning and pop them in the oven to bake while I'm showering. Easy Peasy!


2 1/2c     flour

1/2c        sugar

2tsp        baking powder

1tsp         baking soda

1/2tsp     salt

1tbsp      cinnamon

1/2tsp     cloves

pinch      fresh ground nutmeg


2            eggs

1/2c       milk (nut milk works too!)

1tbsp     vanilla

1c          pumpkin (canned works great!)


salted toasted pumpkin seed for garnish

*You can also garnish with a dollop of cream cheese icing if you'd like. Yum!


Preheat oven to 375. 

In a large bowl combine the dry ingredients. In a separate bowl beat the eggs until frothy, then add the remaining wet ingredients. Add the wet ingredients to the dry and stir just enough to moisten. Too much mixing makes a tuff muffin. Fill lined muffin cups 3/4 full (I use a large icecream scoop) and bake for 20-25 minutes or until slightly golden.

Makes 12.


TIP- This recipe is easily made gluten free by simply swapping out the flour with a gluten free version such as Robin Hood or my favourite flour blend. You can also make this vegan easily by using an egg replacer. 


Quote Of The Day

Quote Of The Day

Red Eye to Quebec City

Red Eye to Quebec City