It’s that time of year again. It’s time for pumpkin flavored everything.

I hope you’re a pumpkin person. I’m an extreme pumpkin person. For me it’s less about the actual flavor of pumpkin things and more about what pumpkins represent: cooler weather, warmer colors, a cinnamon scented world, and holidays spent with friends and family.

Hopefully you’re in the mood for Autumn. Hopefully your grocery store is already carrying canned pumpkin. Hopefully I’m not the only one who starts craving pumpkin after the 4th of July.

It’s finally time for pumpkin muffins. Simple, healthy, and delicious pumpkin muffins.

Pumpkin Muffins

1 cup all purpose flour
1 cup whole wheat flour
2 tsp. baking soda
1 1/2 tsp. baking powder
2 tsp. pumpkin pie spice, or to taste (I like mine with almost a tablespoon of spice!)
1 tsp. ground cinnamon
1/4 tsp. salt
1 cup pumpkin puree
1/2 cup white sugar
1/4 cup canola oil
3/4 cup buttermilk
1 egg + 1 egg white
3/4 tsp. vanilla

1/2 cup whipped cream cheese
1 TB confectioners sugar

Preheat oven to 350 degrees and spray muffin tins with nonstick spray. In a small bowl, mix 1/2 cup whipped cream cheese with 1 TB confectioners sugar. Set aside.

In a medium-sized bowl combine the flours, baking soda, baking powder, spices and salt.

In another bowl whisk together the pumpkin puree, sugar, oil, buttermilk, egg, egg white, and vanilla.

Stir the dry ingredients into the wet ingredients, being careful not to over mix.

Fill muffin cups 3/4 of the way full with batter mixture. Place a dollop of the cream cheese mixture in the center of each muffin.

Bake 25-30 minutes, or until a toothpick inserted into a muffin comes out clean. Let the muffins cool for 10 minutes before indulging.

Southern Recipes. Bisquick, sour cream, 7up and butter!.... These are excellent!!!! So easy and soooo good! Will be making these from now on! Recipe is hard to get to. here it is: 7 Up Biscuits 4 cups Bisquick 1 cup sour cream 1 cup 7-up 1/2 cup melted butter mix bisque, sour cream and 7 up. melt butter in pan, and put shaped biscuits in, then Bake at 425 until golden. 

I love muffins and I’m not particular about which variety I’ll eat; a good muffin is a good muffin, plain and simple. Naturally, I have my favorites, but I’ll happily eat any muffin that gets in my way – especially if it has anything crunchy on top!

One of my old-time favorites is the classic Blueberry muffin. I have been trying to make a tasty yogurt-based version for some time now, and I think I’ve finally got one that I’m happy with. This muffin recipe is perfect for sitting outside in your pjs, in the early morning hours, with a steamy cup of coffee!

The batter is moist, cake-like, and not too sweet, and the lemon-sugar topping adds a nice punch!

Bake at 375°F for 20 minutes; makes 24 muffins.


  • 3 cups flour
  • ½ teaspoon baking soda
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 10 tablespoons unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 cups blueberry yogurt
  • 1 teaspoon lemon zest
  • 2 cups blueberries* (if using frozen berries, defrost before using.)
  • 1 tablespoon flour (if using frozen blueberries; toss thawed berries with flour to prevent sticking)
  • 24 Paper liners

  • ½ cup sugar
  • 1 large lemon

Step 1: Preheat oven to 375°F. In a medium-sized bowl, whisk together flour, baking soda, baking powder, and salt; set aside.

Step 2: In a large bowl, cream the butter and sugar together.

Step 3: Add the eggs, one at a time; mix each egg until just incorporated. Gently mix in lemon zest.

Step 4: Add ¼ of the dry ingredients to the egg mixture and mix until just incorporated. Then add ¼ cup of the yogurt, and again, mix until just incorporated. Repeat this step until all dry ingredients and yogurt have been added to the egg mixture. Do not over mix.

Step 5: Gently fold in the blueberries. (*If you are using frozen blueberries, rinse your berries and allow them to dry before tossing with the flour.)

Step 6: In a clean bowl, add ½ cup of sugar. Finely zest 1 lemon and mix together.

Step 7: Line two, standard size muffin pans with paper liners. Fill liners with batter. Add lemon-sugar on top of each muffin.

Step 8: Bake muffins at 375°F for 20 minutes. Test with a toothpick; toothpick should come out clean when poked into the center of a muffin. Remove muffins from the muffin pans and cool on a wire rack.


    Kenzie Houghton

    I'm a country girl from Utah, who learned to cook at a young age from my beautiful mother. I created this blog to share various recipes I have discovered throughout my life. Please Enjoy!