Pumpkin Butter Muffins

These Pumpkin Butter Muffins from Kim look amazing!  

As much as I love pumpkin spice everything, this is my first pumpkin recipe this Fall! (But don’t get me wrong, I’ve had plenty of pumpkin: pumpkin Greek yogurt, pumpkin cereal, pumpkin bagels, pumpkin cream cheese…well, you get the picture!) I also picked up a jar of Pumpkin Butter on my last trip to Trader Joe’s. When I saw Tiffany’s recent post for Apple Butter Muffins, I knew my Pumpkin Butter had a higher purpose.

Pumpkin Muffins EAH

I incorporated some real pumpkin into the muffins too. Because pumpkin is a vegetable, therefore making my muffins *healthy*. That’s my logic and I’m sticking to it!

pumpkin muffins 2 EAH

Shockingly, my super picky 7 year old loved them! I really thought once he heard they were pumpkin, he wouldn’t eat them. He ate 3! A little extra pumpkin butter smeared on these warm, heavenly scented muffins didn’t hurt either.

Pumpkin Butter Muffins

Serves: 12

A perfect muffin for Fall, made with pumpkin and pumpkin butter.
  • 2 cups flour
  • ½ cup brown sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • ½ cup canned or fresh pumpkin
  • ½ cup Pumpkin Butter (can also use Apple Butter)
  • ¼ cup + 1 Tablespoon milk
  • 1 egg
  • 1 Tablespoon raw sugar + ½ teaspoon pumpkin pie spice (optional, for topping)
  1. Preheat oven to 425 degrees F and spray a muffin tin with cooking spray (or use cupcake liners.)
  2. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt and pumpkin pie spice.
  3. In a separate bowl, combine the pumpkin, pumpkin butter, milk and egg.
  4. Add the pumpkin mixture to the flour mixture, and mix until combined. Batter will be thick.
  5. Divide mixture evenly between 12 muffin cups.
  6. Top with raw sugar/spice mixture if desired.
  7. Bake for 15 minutes.

If you are having a pumpkin craving and do not have any pumpkin (or apple) butter, here’s another pumpkin muffin recipe you might enjoy!

Kim M. is a contributing writer for Eat at Home, as well as the mom behind the mayhem at Makin’ it Mo’Betta. There you will find kid-friendly recipes, quick and easy meals, and an embarrassing number of desserts!

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8 Ways to Serve Cornbread (plus one!)


I love cornbread. It is absolutely delicious fresh from the oven with a slather of butter and honey on top, and it also is the match made in heaven for some of my favorite meals, like with a good bowl of chili! I love it so much that I keep finding more ways to eat it.

The great thing about corn bread is there are so many different ways to serve it up. While one of my favorite things ever is pulling a skillet of crusty corn bread out of the oven, my life would not be complete with out corn casserole or cheddar muffins being a part of it. Not to mention all the delicious things like cornbread pizza, tamale sandwiches or that delicious plate of chipped beef gravy over cornbread. To me, cornbread is just the perfect fall bread, so I decided to share all of my favorites in one place. I know I said that I was going to share eight cornbread recipes and meals in this post, but I sneaked in a ninth one as a bonus!

Nine of my Favorite Cornbread Recipes

  1. Cornbread Muffins
  2. Yeast Cornbread
  3. Cornbread in a Skillet
  4. Corn Casserole 
  5. Cheddar Muffins
  6. Chipped Beef Gravy over Cornbread
  7. Mexican Vegetables on Cornbread
  8. Tamale Sandwiches on Cornbread
  9. Cornbread Pizza

Don’t miss the chili recipes!  Chili and cornbread are a perfect combo.


And because I really have to know: what’s your favorite way to eat cornbread?

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Apple Butter Muffins

Apple Butter Muffins - so easy!


Recently I cooked up a batch of Slow Cooker Apple Butter.  This is the easiest thing ever to do.  You start with unsweetened apple sauce and add a lot of spices and some sugar.  That cooks all day in the slow cooker making your house smell amazing!

The apple butter is great spread on English muffins, biscuits or toast.  It’s also fantastic baked into muffins.

Here’s what you’ll need:   [Read more…]

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Toffee Brownies {4-Ingredients}

Have you ever had a brownie craving, but missing ingredients to make them and only cake mix on hand instead of brownie mix?  I think you’re going to love this recipe from Kim.  She uses a cake mix to make some deeply chocolate brownies that are studded with Heath toffee bits!

I love Heath candy bars and I love brownies, so it was only natural that I put the two together! Since I also adore quick and easy recipes, this dessert only requires 4 ingredients.

Toffee Brownie Ingredients EAH

If you are not a fan of toffee, you can easily substitute your favorite candy or chocolate chips. I’ve made these with mini peanut butter cups, Rolo candies, chocolate chips, and white chocolate chips! What can I say, they are so easy to whip up, and there are so many possibilities!

Toffee Brownies EAHThey may not be the most photogenic dessert, but disappear quickly every time I make them! Also, this recipe contains no eggs, so it’s great for anyone with an egg allergy or who doesn’t eat eggs, and with so few ingredients it’s a great “first” recipe for kids. My children enjoy getting in the kitchen and baking up goodies, and this is the perfect rainy day activity (with the added bonus of getting my chocolate fix!)

4 Ingredient Toffee Brownies EAH

Toffee Brownies {4-Ingredients}
Quick and easy Toffee Brownies, made with just 4 ingredients!
  • 1 box of chocolate cake mix
  • 1 box of instant chocolate pudding mix (4 serving size)
  • 1¾ cups milk
  • 1½ cups Heath Toffee Bits or desired candy/chips
  1. Preheat oven to 350 degrees F.
  2. Grease/spray a 9 x 13 baking dish. Set aside.
  3. In a large mixing bowl, combine milk and pudding mix. Whisk together until pudding begins to thicken.
  4. Add dry cake mix. Stir until combined.
  5. Spread batter into prepared baking dish.
  6. Top with toffee bits.
  7. Bake for 25-30 minutes.
  8. Remove from oven and allow to cool - melted toffee is HOT!
  9. Cut into squares and serve.

*Note: I have vanilla pudding pictured with the ingredients, and chocolate pudding listed in the recipe. I usually use chocolate pudding, but you can substitute different flavors. You can also add additional chocolate chips or toffee bits to the batter if desired. You really can’t have too much chocolate in my opinion!

Kim M. is a contributing writer for Eat at Home, as well as the mom behind the mayhem at Makin’ it Mo’Betta. There you will find kid-friendly recipes, quick and easy meals, and many, many more desserts!

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How to Make Homemade Pizza Dough

Homemade Pizza Dough Recipe


We’ve been talking pizza here the last few weeks.  We talked about a few pizza game changers you can use to improve your homemade pizza.

And I shared our favorite homemade sauce recipe.  It’s easy and simple so that’s an added bonus.

Today I’ve got a pizza dough recipe for you to try.  This is not a quick dough to make, but it is worth the time.  I adapted this from the free Craftsy pizza making class.  Mostly, I simplified and clarified the recipe.  The original recipe calls for measuring everything on a scale.

While I’m sure using a kitchen scale will yield more consistent results, I’m resistant for a couple of reasons.  First, I don’t own a scale and I know many (probably most) of you don’t either.

And second,  I think there’s something to be said for learning to trust your own judgement when it comes to working with any type of dough.  There’s a satisfaction in making something enough that you begin to know when it needs more flour or when it could use some water.  When to leave the dough to rest a while and when to keep working it.

I’m still in the process of learning to really know my way around the pizza dough, but I am learning.

Before I share the recipe, let’s talk over a few tips.   [Read more…]

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Rosemary Goat Cheese Cornmeal Mini Muffins – party appetizer or dinner side dish

Rosemary Goat Cheese Cornmeal Mini Muffins

These little muffins are full of flavor.  Rosemary gives them a lovely taste and goes well with the goat cheese, which keeps them moist.  And the cornmeal lends a nice texture. The tops are brushed with butter and sprinkled with Parmesan cheese.

It’s actually biscuit dough, not muffin batter.  There’s no egg in them and they get mixed up like a biscuit.  But since I baked them in mini muffin pans, I went with muffin in the title.

I based this recipe on another Goat Cheese Biscuit recipe.  But I wanted to dress it up a little by adding rosemary.  And the cornmeal brings and extra something too.

Rosemary for Goat Cheese Mini Muffins

McCormick Rosemary Leaves is the main flavor ingredient.  Rosemary is a strong flavor, but it blends so well with other holiday recipes.  These little muffins would be perfect as part of an appetizer line up.  But they’d be equally as good standing in for the rolls on your holiday dinner table.

Here’s what you’ll need to make them:   [Read more…]

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20 Muffin Recipes – Savory and Sweet

20 Muffin Recipes - Savory and Sweet

I love muffins of all kinds. They are such an easy way to have a homemade baked treat. And they work just as well for breakfast and brunch as they do for snacks and even dinner.

This is a list of all the muffins I have on my site, as of this writing. Some of the photos and recipes are old. I’ve learned a lot since I started this food blog.

But even though some of the pictures aren’t very pretty, the recipes work. Many of those first attempts at food photos are the recipes I go to the most often. They’re hard working basics.

One thing you may notice is that I rarely use paper liners when I bake muffins. I prefer to grease the pans instead. It gives the muffins an exterior that contrasts with the fluffy texture of the insides. And you don’t have to mess with with peeling off the papers. [Read more…]

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Easy Cinnamon Streusel Muffins

Cinnamon Streusel Muffins


If you’re in the mood to bake, but don’t want to spend a lot of time doing it, it’s hard to beat muffins.  They are quick to mix up and quick to bake.

They can be served as a snack, dessert, or breakfast.  You can make up a bunch and freeze them.  Add them to a lunch box or eat them as you run out the door in the morning.

Muffins are just about the perfect baked good!

These Cinnamon Streusel Muffins have crumbly cinnamon curving through the middles, with more covering the tops.  And even though they really don’t need anything extra added, they are wonderful warm with butter spread on them.

Here’s what you’ll need to make them.  It’s all pantry ingredients that you probably have in the kitchen right now.  You don’t even need the little cupcake liners.  Just be sure to give your muffin pan a good coating with cooking spray.   [Read more…]

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Easy Cranberry Strudel

Cranberry Strudel

Strudel is a beautiful dessert to serve to company.  And this one happens to be easy enough for a weeknight treat too.

It’s an adaptation of an old recipe I have for Cranberry Braid Bread.  For that recipe, you make the yeast dough by hand.  It’s fun and not too hard, but it is time consuming.

This version makes use of Pepperidge Farm Puff Pastry.  No hand making dough required.  Puff pastry is fantastic, because it bakes up to impressive flaky layers.

This strudel is filled with sweet-tart cranberry filling.  Start with a bag of fresh cranberries, some sugar and orange juice.  It cooks up easily.  I drizzled orange glaze over the top for an extra dose of sweetness.

Cranberry Strudel makes a great alternative to pie for Christmas or Thanksgiving.  It would also round out a brunch nicely.

Here’s what you’ll need:

Cranberry Strudel ingr

Easy Cranberry Strudel
  • 12 oz package fresh cranberries
  • 1 cup sugar
  • 1 Tbs. cornstarch
  • ⅓ cup orange juice
  • 1 package Pepperidge Farm Puff Pastry
  • 1 egg, beaten
  • 1 Tbs. water
  • 1 cup powdered sugar
  • 3-4 Tbs. orange juice
  1. Rinse cranberries.
  2. Combine sugar and cornstarch in 3 quart saucepan.
  3. Stir in orange juice and cranberries.
  4. Bring to boil over medium heat, stirring constantly for 10-15 minutes. Cranberries will crush and thicken.
  5. Remove from heat, cover and refrigerate for 2 hours.
  6. Place thawed puff pastry on parchment lined baking pans.
  7. Spread half of cranberry filling down center section of each pastry sheet.
  8. Cut 1″ slits in the side sections of pastry sheets.
  9. Fold over filling, alternating the sides to create a braid.
  10. Stir water and beaten egg together and brush tops of pastries.
  11. Bake at 400 degrees for 20-25 minutes.
  12. Remove from oven and cool.
  13. Stir orange juice and powdered sugar together to make glaze and drizzle over top of pastries.

Here’s a photo of the assembly process:

Cranberry Strudel assembly

It’s quick and easy to make a pretty braid with puff pastry.

Cranberry Strudel - it's so easy!

I’m always looking for ways to spark new creative ideas with my recipes.  I hope you enjoy this recipe and don’t forget to check out more recipes at www.puffpastry.com.

This is a sponsored conversation written by me on behalf of Pepperidge Farm® Puff Pastry. The opinions and text are all mine.

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Gingerbread Muffins with Orange Marmalade Filling

Gingerbread Muffins with Orange Marmalade

We’ve been having some beautiful autumn weather here.  The cool, sunshine days make me want to get outside for a picnic.

If you get the picnic itch in the fall too, you’re going to love this recipe and the giveaway too!

Smucker’s sent me a picnic basket full of goodies (and they’re going to send one to one of you too!), including jars of some of their jams.  As soon as I saw the orange marmalade I knew I wanted to create a muffin with it.

Gingerbread pairs wonderfully with orange marmalade and the combination tastes like fall.  And muffins are perfect picnic food.  They travel well and don’t require plates or cutlery.  Be sure to pack some cold apple cider to drink with these!

Here’s what you’ll need to make the muffins:   [Read more…]

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