Pumpkin Cranberry Muffins with Orange Cinnamon Glaze


I am going to say something quite bold here. This might be my favorite muffin recipe yet! I was perusing the produce at Kroger, looking for something seasonal and different and saw fresh cranberries. I love cranberries – fresh and dried. They are so pretty, so full of flavor, and so universal! They can be used in baking and sweet dishes, but they are just as wonderful in savory dishes as well!

I feel like these little gems get a bad rap around Thanksgiving because of all the love-hate with cranberry sauce. However, all throughout the holidays these little berries are a must have for your cooking, baking and even sipping! They are wonderful in warm drinks and cocktails as well.

Moving on to the recipe at hand…feast your eyes and your buds on these beauties. This recipe can for sure be made into a bread or even a bundt cake. I like muffins because I feel like I can freeze them if we don’t eat them fast enough. Also, I find muffins are nice to serve to the kids or to have on hand for grab-and-go fuel.

Low Fat Pumpkin Cranberry Muffins with Orange Cinnamon Glaze

  • Servings: 12
  • Difficulty: EASY
  • Print

A mouth watering, healthy muffin recipe perfect for fall, winter, and holiday baking.


    For the muffins:
  • 1-15 ounce can of pumpkin puree
  • 1 1/4 cups all-purpose flour
  • 127 g brown sugar (3/4 cup unpacked)
  • 1 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1 1/2 tsp cinnamon
  • 2 TBS vegetable oil
  • 100 g liquid egg whites (7 TBS)
  • 2 tsp vanilla extract
  • 1/2-3/4 cup fresh cranberries enough so there are about 3-4 in each muffin.
  • For the glaze:
  • 1 cup powdered sugar
  • 2 TBS orange juice
  • 1/2 tsp vanilla
  • 1/8 tsp cinnamon


  1. Preheat oven to 375. Prepare muffin pan.
  2. In a medium sized bowl, whisk together the flour, baking soda, pie spice and cinnamon.
  3. With an electric mixer mix all the wet ingredients together.
  4. Slowly incorporate the dry.
  5. Fold in the cranberries.
  6. Bake the muffins for 20+/- minutes. Mine took exactly 20 minutes.
  7. While baking, prepare the glaze.
  8. Allow the muffins to cool slightly and cover with the glaze. If the muffins are too warm and too much glaze runs off, I recommend mixing up another batch of the glaze and adding after they cool longer. The glaze takes the muffins to the next level.
  9. These are excellent day of, but they are even sweeter and more moist the next day.


Per Serving: 168 Calories; 35 g Carbohydrates; 3 g Protein; 2 g Fat.

Peanut Butter Cup Blender Banana Muffins

This recipe originated due to several overripe bananas hanging over my fruit basket. We love banana bread and banana muffins in our house, but “the all things pumpkin” has been the prevailing theme to all my recent baking and recipes lately. The banana was long forgotten for a time there.

Well, there hung four overripe bananas, and I already had plenty in my freezer for smoothies, baking, and nice cream. Hating to throw food away, I decided to bake something with them. It had been a while since I had baked muffins. We love them for snacks, breakfast and desserts. I ALWAYS try to bake a double batch so to have some in the freezer.

Wanting to make my Sunday as relaxing as possible, I set out to see if I could make this entire recipe in one appliance – the blender (and the oven of course). I googled around for inspiration and came across a recipe by Erin. I have made a lot of her recipes. They are always healthy and yet tasty. I made a few tweaks, and I really liked my result.

These muffins are amazing fresh out of the oven as the chocolate and peanut butter cups melt to perfection. However, it’s a recipe that gets sweeter with time. They will store well on the counter for 1-2 days, in the refrigerator for up to 5 days, and freezer for 3+ months.

Blender Peanut Butter Cup Banana Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

A healthy, fun, and easy muffin recipe for your busy week.


  • 2 overripe bananas
  • 100 g oats (about 1 cups)
  • 170 g nonfat greek yogurt (3/4 cup)
  • 1 egg
  • 3 TBS liquid egg whites (46 g)
  • 1/2 TBS vanilla extract
  • 1 tsp cinnamon
  • 1/2 TBS baking powder
  • 1/2 tsp baking soda
  • 2 TBS honey
  • 24 grams mini chocolate chips
  • 4 Trader Joe’s miniature dark chocolate peanut butter cups, roughly chopped


  1. Preheat oven to 375. Prepare muffin tin.
  2. In blender place all ingredients except for the peanut butter cups and chocolate chips.
  3. Blend all the ingredients until smooth. I used a Vitamix, so I use that to scrape down the size and ensure all ingredients get mixed together. If using another blender, you might need to scrape down the sides once or twice.
  4. Stir in the chocolate chips.
  5. Distribute the batter into the muffin tins.
  6. Sprinkle the peanut butter cups onto the tops. You can gently push them into the batter as well.
  7. Bake for 15-16 minutes.


Per Serving: 104 calories; 16 g carbohydrate; 3 g fat; 4 g protein.

These are yummy fresh out of the oven, but if you can wait for the next day, they will be even sweeter.

Friday Favorites

Yay! It’s Friday!!! The vibe of a Friday is just awesome. Let’s celebrate by looking into some of my recent favorite things!

So it’s officially fall, and here in Indiana the weather is 100% on brand with fall. In Indiana you never know – some years the weather is cool as it is “supposed to be.” Other years we can still be swimming and enjoying the steamy hot weather. I am still holding on to the fact that we might still get some warm enough days to jump in for a swim (well the kids will at least – if it’s below 90 degrees I’m probably not getting in myself 😉).

Favorite #1

Walks. The trees and leaves are changing colors and the beauty of the leaves along with the brisk temperatures makes for beautiful walks. Recently I committed to walking two miles a day, simply because I want to increase my steps. Since the kids have gone back to school I have been sitting at my computer a lot more, and my bum just gets tired of sitting! If I can get outside for a midday walk and then maybe another walk in the evening with John, Bailey and/or the kids…this is such a mind and mood booster! I had no idea when committing to walking more how much my mind and heart would benefit beyond just getting in my steps!

This has been my view this week. 🍂🍁

Favorite #2

My space heater by my desk. 🤣 Although the fall weather brings on all the happy vibes, I’m also cold now. All. The. Time. Sitting at my desk working, I’m COLD. I have my space heater on high most every minute I am sitting. It helps me feel comfortable so I’m not constantly wanting to get up to do something else. This space heater from Amazon is similar to the one I am using.

Favorite #3

Hot Tea, Hot Coffee!!! I am on a constant cup of something hot. I start with lots of coffee in my mornings. Then, around noon I start on hot tea and decaf coffee. I drink lots of water in between as well. These hot drinks though are sweet drops of liquid comfort.

This tea is the GOAT of all teas. It does have a little bit of caffeine, so if you are sensitive in the afternoons to caffeine, be aware. A decaf alternative that is nice as well is

I have super been loving this coffee for a fall change to my normal Starbucks blend. It’s a big strong on the spice for John, so I half the blends.

Favorite #4

This sweater I found on Amazon. It is SO WARM, SOFT, and COZY. It is the perfect sweater to add to your outfit. It works well with leggings, jeans, and would probably look really cute paired with a skirt or t-shirt dress as well! I’ve linked it below.

MEROKEETY Women’s Long Sleeve Soft Chunky Knit Sweater Open Front Cardigan Outwear with Pockets

Favorite #5

I had basically given up on dry shampoo. All of them left my hair feeling chalky, gritty, and basically gross. I couldn’t stand using the stuff…until a friend recommended this product. This Drybar Detox brand is awesome! It does NOT make my hair feel gross at all (unless we are on day 4 – then my hair is just getting gross period 😁). My hair still feels soft and healthy. Best of all is how good it smells! Even my kids will notice and comment on how good I smell if I have used it. If on the hunt for a dry shampoo, you must give this one a try!

Also, side note, I feel like it blends well. Depending on the color of hair you have, I can’t guarantee that it will blend with your coloring. I have a bit darker hair with some highlights, and it disappears really well with my coloring. I’m sure there are some reviews that address this if concerned. 😉

Favorites #6 and #7

Trader Joe’s Pumpkin Bread and Muffin Mix combined with their Pumpkin Butter.

Simply replace the 1/2 cup of oil called for in the recipe with 1/2 cup of Pumpkin Butter. You’re welcome. 🥰

I made a batch of muffins and bread earlier in the week, and they were devoured. They are SUPER moist, extra sweet and simply delicious! Super easy baked good, and guaranteed deliciousness.

Have a Happy Friday folks! ❤️

Cornbread Muffins

Nutritious and delicious does not have to be hard!

So I shared with you how my pantry and kitchen were recently beautified and organized. Well in accomplishing this great feat 😉 I can now see all my food, and that which needs to used! I have baking mixes that have been in my pantry for some time now, that I simply forgot about! Well no longer – everything is front and center, easy to see. Watch out easy, fool-proof baking – here we come!

First off I have had this mix of Kodiak Cakes cornbread in my pantry for months now. Ask me why I haven’t used it? I frankly don’t have an answer! 🤷🏼‍♀️ I bought with good intention but then forgot about it!

I haven’t seen this mix quite as regularly as I see their pancake and other mixes, so if you can’t find them in your store, you can of course order on Amazon. 😁

Oh my goodness you guys, these cornbread muffins are SOOOO good. They are a little different than the usual crumbly cornbread. They are very dense and packed full of nutrition. But most importantly – they are SO GOOD. Did I already say that? Well, it needs repeating.

They are the perfect compliment to any soup or chili. With it being fall now and the weather getting cooler, soups are my JAM. The other day it was rainy, windy, and cool, and the day just screamed soup.

Pictured here is lentil soup with a Kodiak cornbread muffin and parmesan crisps.

How I made these muffins:

I pretty well followed the instructions on the box with a few tweaks of course 😉.

The recipe made 12 large muffins. Macros per muffin are:

174 calories, 27.4g carbs, 3.4g fat, 10.4g protein

Do yourselves (and family) a favor and make these the next time you are making soup, chili or any warm dish that calls for a side of cornbread. 😉

Kodiak Cake Cornbread Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

Credit: Kodiak Cake


  • Kodiak Cornbread Mix – one full box
  • 46 grams liquid egg whites
  • 1 large egg
  • 84 grams I Can’t Believe It’s Not Butter Light spread
  • 12.8 ounces of Carbmaster (or lower carb/higher protein milk)


  1. Preheat oven to 350. Prepare muffin tins if needed (I use a silicone pan for ease)
  2. Mix all the ingredients well.
  3. Divide the batter into 12 servings or to the size of your liking.
  4. Bake for 25+/- minutes. I watched them closely because I did not want them dry.
  5. Serve warm. However, they are still amazing the next day (just saying…😉)


Per Serving: 174 calories; 27.4 g carbohydrates; 3.4 g fat; 10.4 g protein.