Pumpkin Cream Cheese Muffins

I’m not sure if this is considered a muffin or cupcake, but we’ll call it a muffin so it sounds healthier. I based this recipe on The Best Blueberry Muffins but turned it into a pumpkin muffin that was delicious.


For the Muffin:

1 stick and 2 tbsp butter, melted
3/4 cup sugar
1/4 cup brown sugar
1 cup toffuti sour cream
1.5 cup pure pureed pumpkin
2 eggs
3 tsp baking powder
2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
3 cups all-purpose flour
1 cup old fashioned oats
turbinado sugar

For the Icing:

1 cup icing sugar
8 oz cream cheese, softened
1 stick butter, softened
1 tsp vanilla extract


For the Muffins:

Heat oven to 375˚ F and line muffin tin with 12 liners

Combine melted margarine, sugars, sour cream, eggs, and pumpkin in mixer.

Add baking powder, pumpkin pie spice, baking soda, salt, flour and oats. Mix well.

Transfer to muffin tin and top with turbinado sugar.

Bake for 30-35 mins.

For the Icing:

Mix sugar, cream cheese, butter, and vanilla extract in mixer. Combine well.

Transfer to piping bag with round tip. Cut slice into top of muffin and inject icing into muffin.

Bakery Style Blueberry Muffins


Because I believe that you can’t have too many blueberry muffin recipes…this one shines because of the high volume of blueberries. This batter makes the perfect dome because of the high heat at the start of the baking process. Light and fluffy and they freeze well.


For the muffins:
1 cup grapeseed oil
4 large eggs, room temperature
1 cup almond/soy/coconut milk
1 ½ cups granulated sugar
1 tsp. pure vanilla extract
3 1/3 cups unbleached all-purpose flour, divided
1 cup whole wheat flour
4 tsp. baking powder
¾ tsp. kosher salt
5 cups blueberries, divided
For the streusel:
2/3 cup granulated sugar
1 cup unbleached all-purpose flour
1 tsp. ground cinnamon
1 stick (8 tbsp.) unsalted pareve margarine, cold


Preheat oven to 425F and line 18 muffin cups with liners.

In the bowl of a food processor fitted with the steel blade, process the oil, eggs, milk, sugar, and vanilla until well combined.


In a separate bowl, combine 3 cups all-purpose and the whole wheat flour, baking powder and salt. Add the flour mixture to the food processor and pulse until just combined.


Toss 4 cups of blueberries with remaining 1/3 cup all-purpose flour. Reserve 1 cup of blueberries. Fold in the blueberries that have been tossed in flour.


Using a large ice cream scoop, transfer the batter to the muffin tins. Top each of the muffins with the remaining 1 cup of blueberries, gently pressing them into the batter.

In a cleaned food processor bowl fitted with the steel blade, pulse together the streusel ingredients until small pieces of margarine remain.


Sprinkle the streusel topping over each of the muffins.


Bake for 8 minutes, then reduce temperature to 375F and bake for 25 minutes more, rotating the pans halfway through.


Best Raisin Bran Muffins

This raisin bran muffin gets its intense flavour from “cooked raisins.” This recipe makes approximately 18 muffins.


4 cups wheat bran
3 cups raisins, divided
3 cups water divided
1 cup almond/coconut milk
Zest of one orange
1 cup brown sugar
1 cup grapeseed oil
2 large eggs and 2 large egg whites
1 cup unbleached all-purpose flour
½ cup whole wheat flour
2 tsp. baking powder
2 tsp. baking soda
½ tsp. kosher salt


Preheat oven to 375F and line muffin pan with paper liners.

In a medium sized saucepan, combine 2 cups of the raisins and 2 cups of water.


Cook over medium heat for about 15 minutes until most of the liquid has been absorbed.


Transfer the plumped raisins to the bowl of a food processor fitted with the steel blade and process until smooth.



Add the wheat bran, milk, the remaining 1 cup water, zest, sugar, oil, eggs, and egg whites. Process until well combined.



Combine the flours, baking powder, baking soda, and salt in a small bowl, and transfer the mixture to the food processor. Pulse until just combined.


Fold in remaining 1 cup of raisins.


Scoop batter into the muffin tin and bake for 20 minutes.


Lemon Bars with Coconut Oil Crust


Adapted from Food 52 where this recipe had a saltier olive oil crust, this bar has the perfect ratio of sweet, tart thick lemon curd and shortbread crust made without butter.



2 ½ cups unbleached all-purpose flour
½ cup granulated sugar
½ tsp. kosher salt
¾ cup coconut oil, melted

Lemon Curd:

6 large eggs, room temperature
1 ¾ cups granulated sugar
7 tbsp. unbleached all-purpose flour
1 cup fresh-squeezed lemon juice
3 lemons, zested
½ tsp. kosher salt


Preheat oven to 325F and line 8×8-inch square baking pan with parchment paper sprayed with cooking spray. In the bowl of a food processor fitted with the steel blade, combine the flour, sugar and salt.


Process until well combined. Add the oil and pulse until a lumpy dough forms.

Transfer the dough to the lined pan and use your hands to pat it flat. Use a fork to prick the dough throughout.


Bake for 35-38 minutes until puffed and softly golden-brown.


While the crust is baking, prepare the curd by combining all of the ingredients in the cleaned food processor bowl and process until smooth.


Lower the heat to 300F.

Carefully pour the lemon mixture onto the hot crust and bake for 30-35 minutes until the edges of the lemon bar are slightly puffed and the center barely jiggles.



Transfer to the refrigerator after the bars cool to room temperature which makes them easier to slice.

Raspberry White Chocolate Muffins

These muffins are based on The Best Blueberry Muffins from just over a year ago.

This recipe is originally from Smitten Kitchen. I changed the flavours to make this raspberry white chocolate (a delicious combination)

NOTE: Don’t worry about the dough being too thick, it is supposed to be (similar to cookie dough) and feel free to use frozen blueberries.

I used made this without muffin liners this time to try and get a nice over filled muffin top, which to be honest, I don’t recommend! Try the fluted muffin liners from the original recipe.


1 stick and 2 tbsp (10 tbsp) butter, melted
1 cup sugar
zest of 1 lemon
1 and 1/2 cup sour cream
2 eggs
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 cups all-purpose flour
2 cups raspberries (I used frozen)
1 cup white chocolate chips
12 tsp turbinado sugar (sugar in the raw)


Heat oven to 375˚F and line a muffin tin with 12 liners.

Put melted butter, sugar, zest, sour cream and eggs in a bowl and mix well.


Add baking powder, baking soda, salt and flour, mix well.


Fold in raspberries and white chocolate.


Divide batter between muffin cups (let it be a lot) and add 1 tsp turbinado sugar to the top of each muffin.



Bake for 30-35 minutes until the tops are perfect, crunchy and golden brown.


These freeze very well and are a great go to muffin recipe. Serve to a crowd or throw them in your lunch to brighten up your day.

Carrot Oat Muffins


This recipe is originally from Canadian Living. I altered it to be made in one bowl in the food processor and non-dairy. This muffin is easy to make, and a nice lighter alternative to carrot muffins found in coffee shops. These also make a great grab and go breakfast.


1 1/2 cup all-purpose flour
1 cup rolled oats
1/2 cup packed brown sugar
1 tbsp baking powder
1/2 tsp cinnamon
1/3 cup salt
1 cup milk (almond milk if non-dairy)
1 egg
1/4 cup vegetable oil
1 tsp vanilla extract
1 large carrot, grated


Preheat oven to 375˚F.

In the bowl of a food processor with a blade attachment, mix dry ingredients (flour, oats, sugar, baking powder, cinnamon and salt).


Add milk, egg, oil, and vanilla.


Mix well.


Switch blade attachment for the medium size grater. Grate the carrot into the mixture.


Mix with a spatula.


Divide into 12 lined muffin tins (about 1/4 cup each).


Sprinkle the tops of the muffins with oats and turbinado sugar (raw sugar)


Bake for 20-25 minutes until a toothpick comes out clean.


This recipe makes 12 muffins. They freeze well and can be stored in the freezer for 3 months, or an airtight container for two days.

It can also be made as a loaf (bake 35-45 minutes)

Cinnamon Sugar Blueberry Banana Bread

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Blueberries and bananas marry together in this delicious quick bread.  The cinnamon sugar sprinkle puts it over the top.  This recipe has been adapted from Giada De Laurentiis.  Makes 2 loaves or alternatively bake 1 loaf and 12 muffins.



3 cups unbleached all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
2 tsp. ground cinnamon, divided
1 tsp. ground nutmeg
4 ripe bananas
2 ½ cups granulated sugar, divided
4 large eggs, room temperature
1 cup coconut/grapeseed/canola/olive oil
2 tsp. pure vanilla extract
3 cups blueberries, tossed in ¼ cup unbleached all-purpose flour


Preheat oven to 350F and line two 9- by 5-inch loaf pans with parchment paper sprayed with cooking spray.

Combine flour, baking soda, baking powder, salt, 1 tsp. cinnamon and nutmeg in a bowl.


In the bowl of a food processor fitted with the steel blade, combine bananas, sugar, eggs, oil and vanilla.  Process until smooth.



Add flour mixture and pulse until just combined.


Fold in blueberries.  Divide batter between the 2 loaf pans or 2 muffin tins.

IMG_1327.jpgCombine ½ cup sugar with 1 tsp. cinnamon and sprinkle over the loaves/muffin tins.


Bake for 60 minutes.


If you use the batter for muffins, bake 12 muffins at 375F for 23 minutes.


Raisin Bran Muffins


These muffins are simple to make and freeze nicely. Make a big batch and stick them in the freezer for a quick breakfast or snack on the go.




1/3 cup olive/grapeseed/canola/coconut oil
2 cups wheat bran
1 ½ cups raisins
1 cup prune juice
1 cup nondairy sour cream
1/3 cup molasses
2 large eggs
1 tsp. pure vanilla extract
1 cup unbleached all-purpose flour
1 cup whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt


Preheat oven to 375F and line a 12 muffin tray with paper liners.
Combine oil, wheat bran, raisins, prune juice, sour cream, molasses, eggs and vanilla in a large bowl. Let stand for 10 minutes.


IMG_0879.jpgWhisk together flours, baking powder, baking soda, and salt in a separate bowl.


Stir dry ingredients into the bran mixture just until dry ingredients are moistened.

Fill muffin cups and bake for 20 minutes.



An absolutely delicious bakery-style bran muffin loaded with fibre and with no added sugars. Feel free to top with turbinado sugar if you want to increase the sweetness factor. These freeze well for 2 months if sealed well in a plastic bag.

Science Fact of the Week:

These muffins are packed with fibre and contain prune juice as a hidden ingredient. Together these are great for constipation, and make these muffins a natural health alternative to treating tummy troubles. As well, it is packed with essential vitamins and nutrients that make this muffin a quick and easy breakfast.

Whole Grain Blueberry Muffins

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With summer coming to an end we thought we would share another blueberry recipe to make use of the delicious local produce. This is a newer recipe, but is a delicious healthier muffin that can be made year round. Off season, feel free to swap out the blueberries for frozen.

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2 cups whole wheat flour
2 cups large flake oats
1/4 cup demerara style brown sugar
1/4 tsp. kosher salt
1 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
2 tbsp. ground flaxseed
2 large eggs
1 tsp. pure vanilla extract
1/4 cup unsweetened almond  or soy  milk
1/2 cup unsweetened applesauce
1/2 cup olive/grapeseed/coconut/canola oil
1/2 cup pure honey
1/2 cup blueberry pomegranate juice, reduced (see note below)
2 cups blueberries
large flake oats and raw/turbinado style sugar for sprinkling (optional)


Preheat oven to 425F.  Combine first eight ingredients in a bowl and mix well.

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In an electric mixer, combine next six ingredients and beat until well combined.  Add juice and beat again.

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Slowly add flour mixture and mix until just combined. Then fold in blueberries and mix.

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Fill 15 paper liners in muffin tins.  Optionally, sprinkle each muffin with approximately 1/4 tsp. each of large flake oats and raw/turbinado sugar.  Bake 16 minutes or until golden brown.


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“Reduced” juice in this recipe refers to the process of bringing 1 cup of blueberry pomegranate juice (such as Pom brand) to a boil and reducing it down to half the amount.  The juice becomes more dense and imparts a richer flavour with half the volume while sweetening the muffins.   Along with using applesauce as a sweetener, this allows the muffin to have a lower sugar content but still allows a delicious taste.  The taste is reminiscent of a Starbucks-style muffin but is of course, homemade.  The muffins freeze well and can be enjoyed year round.

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Science Fact of the Week:

Flaxseeds are a great source of nutrients. Flaxseeds may assist with weight-loss, and as well may reduce blood pressure due to their alpha-linoleic acid, fibre and lignan content. They may also be a contributing factor in reducing breast cancer risk. Flaxseeds are great in muffins, but can also be added to oatmeal, cookies or delicious foods to increase their nutritional value.

Raisin Bran Muffins

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These high fibre muffins were actually the first thing that I ever baked many years ago.  I was looking for a recipe that was “healthy” and tasted great without all of the preservatives and less nutritious ingredients that store bought muffins tend to have. Over the years I’ve modified the recipe, but these muffins are still lovingly referred to in our house as “Poo Muffins” because of their high fibre content.


1/2 cup natural wheat bran
1/2 cup oat bran
1/2 cup All-Bran Buds
3/4 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 tbsp. baking soda
1/4 tsp. kosher salt
1/2 cup raisins
1 cup unsweetened vanilla almond milk/soy milk/buttermilk
1/2 cup orange/apple/pomegranate juice
1 egg and 1 egg white
1/2 cup demerara style brown sugar
1/4 cup olive/grapeseed/canola oil
1/8 cup fancy molasses
raw sugar/turbinado sugar and large flake oats (about 1/4 tsp. each per muffin), optional


Preheat oven to 375F.

1) In a large bowl, combine wheat bran, oat bran, All-Bran, flours, baking soda, salt and raisins
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2) In a separate bowl, stir together remaining ingredients and mix well.
3) Add dry ingredients to wet ingredients and stir together until just mixed.
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4) Spoon mixture into paper lined muffin tins and sprinkle muffins with  raw sugar/turbinado sugar and large flake oats.
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6) Bake for 18 minutes or until muffins spring back when lightly touched.   Makes 12 muffins.
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You can make extra batter and keep it in the refrigerator for 2-3 days before baking off more muffins.  These freeze well in ziploc type bags.

Science Fact of the Week:

Dietary fibre has been shown to have numerous health benefits. There is a reason we call these “Poo Muffins”. Beyond keeping you regular, these muffins may decrease inflammation of the gut and help reduce symptoms of inflammatory bowel disease.