Miranda's Kitchen Adventures

Happy Fall! We just returned from our first family vacation, and the kids' first trip to the beach! Everyone had a blast! I found it hard to get into the fall spirit with beach visions dancing in my head. Now that I'm back, I'm ready for all things fall, and what better way to kick off the season than with pumpkin! I can't believe I haven't made these before now; they are so delicious! I lightened up the original recipe, as I felt it had too much sugar. I hope you enjoy this lighter version; I thought they were amazing! The recipe makes two dozen muffins, and they freeze beautifully! Ingredients For the filling 8oz. cream cheese, softened 1/2 cups confectioners' sugar 1 tbsp. honey 1 tsp. vanilla For the muffins 1 1/2 cups all-purpose flour 1 1/2 cups whole wheat flour 1 tsp. ground cinnamon 1 tsp. ground nutmeg 1 tbsp. plus 1 tsp. pumpkin pie spice 1/2 tsp. ground cloves 1 tsp. salt 1 tsp. baking soda 4 large eggs, at room t...

It's hard to believe my sweet little Jacob is now a kindergartner! It feels like just yesterday we brought him home from the hospital. But enough with the sentimental thoughts, let's talk muffins! One of my main goals as a mom is to ensure Jacob always has a healthy breakfast and lunch. This might sound challenging for a full-time working mom of two, right? However, with a little planning, it's completely achievable! A lot of what I do involves preparing items ahead of time that can be frozen for quick, on-the-go options. So, what better way to start than with a batch of blueberry muffins for breakfast! I discovered this recipe on King Arthur Flour , one of my favorite sites. They have an incredible array of recipes you should definitely explore! I particularly appreciate that this recipe uses White Whole Grain Flour. Since I already had some on hand from a previous recipe , it made my decision to bake these muffins even easier. I'm actively working to incorporate mor...