Category: Breakfast

Lemon Raspberry Muffins

Soft, moist rich and absolutely delicious is how best to describe this Lemon Raspberry Muffin recipe. Just the right balance of raspberry and lemon. The sweetness make for a treat that will put a smile on anyones face. Muffins are wonderful with coffee, as a snack on the go or as a treat anytime of the day. I love baking these as the fresh home centric aroma that only comes from well made baked goods makes this recipe comforting from beginning to end. My family absolutely loves muffins and these Lemon Raspberry Muffins barely had time to cool before they started magically disappearing. 

Watch the video and follow the instructions below to have these rich and delicious treats ready to share. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These delicious Lemon Raspberry Muffins keep well and stay fresh for serval days, I hope you enjoy them. Thanks for visiting and see you again soon.

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In a small cup; add milk and lemon juice. Mix until combine and set aside. In a large bowl add sugar and lemon zest. Use your fingers to rub lemon zest with sugar to release the oils.

Add eggs, vanilla extract, oil and milk mixture. Mix everything together.

Place a hand sifter over the bowl. Add flour, baking powder and salt then sift. Remove the hand sifter from the bowl. Mix everything together with the mixer. 

Add fresh raspberries (if using frozen do not thaw) then gently fold the batter until well combined (do not over mix or use a mixer). Fill ⅔ full of each muffin tin.

Preheat the oven to 400°F. Coat the muffin tins with cooking spray or butter (optional: muffin paper liner).

Bake for 18-20 minutes or until lightly golden. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.

Enjoy!

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Lemon Raspberry Muffins

Just the right balance of raspberry and lemon. The sweetness make for a treat that will put a smile on anyones face.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course Baked Goods, Breakfast, Brunch
Cuisine American
Servings 18
Calories

Equipment

  • Muffin Tins

Ingredients
  

  • 2 cups (285g) all-purpose flour
  • 1 cup granulated sugar
  • ½ cup whole milk
  • ½ cup vegetable or canola oil 
  • ¼ cup lemon juice
  • 1 tbsp lemon zest
  • 2 ½ tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 2 large eggs room temperature
  • 8 oz fresh raspberries

Instructions
 

  • Preheat the oven to 400°F. Coat the muffin tins with cooking spray or butter (optional: muffin paper liner)
  • In a small cup; add milk and lemon juice. Mix until combine and set aside.
  • In a large bowl add sugar and lemon zest. Use your fingers to rub lemon zest with sugar to release the oils. Add eggs, vanilla extract, oil and milk mixture. Mix everything together.
  • Place a hand sifter over the bowl. Add flour, baking powder and salt then sift. Remove the hand sifter from the bowl. Mix everything together with the mixer.
  • Add fresh raspberries (if using frozen do not thaw) then gently fold the batter until well combined (do not over mix or use a mixer).
  • Fill ⅔ full of each muffin tin. Bake for 18-20 minutes or until lightly golden. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.

Serve enjoy!

    Video

    Keyword best lemon raspberry muffins, breakfast lemon raspberry muffins, easy lemon raspberry muffins, lemon raspberry muffins

    Muffins

    Baked Goods

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    Pumpkin Cream Cheese Loaf with Pepitas Streusel

    Soft moist Pumpkin Cream Cheese Loaf with Pepitas Streusel with subtle cinnamon and nutmeg flavor notes is so awesome fresh from the oven. Lovely pumpkin and cream cheese flavors embedded with each other are a triumphant combination. This seasonal loaf is perfect with coffee or to present at a party and can be made with very little preliminary work that makes it a very good selection for your seasonal festivities. Pumpkin Loaf like this one provides a harmony of thick, sweet textures, cream cheese sweetness and flavors that are becoming a fall spice classic. Here in my home, these go very fast, my husband got a small slice and returned looking the next day but found an empty serving dish and three happy kids with guilt free grins letting him know he needs to move faster if he wants to enjoy this dish next time it comes out of the oven.

    Watch the video and follow the instructions below to have this charming fall dessert ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon.

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    Streusel

    In a small bowl: combine flour, brown sugar, pumpkin spice, salt and mix. Add melted butter & mix until it begins to form coarse crumbs. 

    Cream Cheese 

    In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, vanilla extract and whip/beat until smooth. Add the egg and whip until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and continue to whip until smooth.

    Loaf

    In a bowl combine flour, salt, baking soda, pumpkin spice, cinnamon & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil. Mix everything together until combined. Add dry ingredients and mix. 

    Use an ice cream scooper or ladle. Transfer ½ of the pumpkin batter to the pan. Gently add the cream cheese mixture on top of the batter. Gently add the other ½ of the batter on top of cream cheese. Then, add the crumb on top. Lastly, sprinkle pepitas (pumpkin seeds) on top. 

    Bake for 60-65 minutes or until a toothpick placed in the center of the bread comes out clean. 

    Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a cake rack to finish cooling.

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    Pumpkin Cream Cheese Loaf with Pepitas Streusel

    Pumpkin cream cheese Loaf with Pipits Streusel is laced with sweetness that provides a variety of delicious flavors for this sharable dessert baked good.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Course Baked Goods, Breakfast
    Cuisine American
    Servings 8
    Calories

    Equipment

    • 9" x 5" Loaf Pan

    Ingredients
      

    Crumb

    • ½ cup all-purpose flour
    • ¼ cup brown sugar
    • ¼ cup unsalted butter melted
    • 1 tsp pumpkin spice
    • ¼ tsp salt

    Cream Cheese

    • 8 oz cream cheese room temperature
    • ¼ cup granulated sugar
    • 1 tsp vanilla extract
    • 1 large egg room temperature

    Loaf

    • 1 ½ cup (215g) all-purpose flour
    • ½ cup granulated sugar
    • ½ cup brown sugar
    • ½ cup vegetable or canola oil 
    • 2 tsp pumpkin spice
    • 1 tsp baking powder
    • 1 tsp vanilla extract
    • ½ tsp salt
    • ½ tsp ground cinnamon
    • ½ tsp baking soda
    • 2 large eggs room temperature
    • 15 oz pumpkin puree (not pumpkin filling)

    Topping

    • ⅓ cup pepitas (pumpkin seeds)

    Instructions
     

    • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or line the inside of the pan with parchment paper.

    Streusel

    • In a small bowl: combine flour, brown sugar, pumpkin spice, salt and mix. Add melted butter & mix until it begins to form coarse crumbs. 

    Cream Cheese

    • In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, vanilla extract and whip/beat until smooth. Add the egg and whip until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and continue to whip until smooth.

    Loaf

    • In a bowl combine flour, salt, baking soda, pumpkin spice, cinnamon & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
    • In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil. Mix everything together until combined. Add dry ingredients and mix.
    • Use an ice cream scooper or ladle. Transfer ½ of the pumpkin batter to the pan. Gently add the cream cheese mixture on top of the batter. Gently add the other ½ of the batter on top of cream cheese. Then, add the crumb on top. Lastly, sprinkle pepitas (pumpkin seeds) on top.
    • Bake for 60-65 minutes or until a toothpick placed in the center of the bread comes out clean. Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a cake rack to finish cooling.

    Slice and enjoy!

      Video

      Keyword best pumpkin cream cheese loaf with pepitas streusel, easy pumpkin cream cheese loaf with pepitas streusel, pumpkin cream cheese loaf with pepitas streusel

      Baked Goods

      Breakfast

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      Easy Apple Crisp

      Apple Crisp is sweet, crunchy and a satisfying treat. A hint of cinnamon balance the oats and sweet apples to provide the perfect fall baked goods. In the south family gatherings were graded by the quality of the treats provided by the ladies with the knowledge. In the spirt of capturing the perfect classic Apple Crisp this recipe revealed itself and is a combination of multiple attempts and a love for homecoming. This is the perfect dessert that will bring the down home spirit to a table near you. My family loves this treat and we hope you try it to see for yourself how good it really is.

      Watch the video and follow the instructions below to have a fresh Apple Crisp ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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      Preheat the oven to 350°F. Grease the 8″x 8″ pan with cooking spray. In a small bowl: combine flour, brown sugar, cinnamon, salt, old fashioned oats and mix.

      Add cold butter

      Mix until it begins to form coarse crumbs. Set aside.

      Peel & remove core of the apples. Cut into ¼” cubes and then place in a bowl. Add sugar, cinnamon & lemon juice.

      Mix everything together and transfer the apple mixture to the pan.

      Sprinkle the crisp topping mixture on top of the apples. 

      Bake for 40-50 minutes or until golden brown. Remove from the oven and let cool for 5 minutes before serving. 

      Serve with vanilla ice cream immediately. Enjoy!

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      Apple Crisp

      Delicious cinnamon flavored baked to succulent perfection Apple Crisp is a very easy to follow recipe.
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 40 minutes
      Total Time 50 minutes
      Course Baked Goods, Dessert
      Cuisine American
      Servings 8
      Calories

      Equipment

      • 8" x 8" Square pan

      Ingredients
        

      Apples

      • 6 apples (Gala, Fuji, Jonagold, Honeycrisp, Red Delicious or Golden Delicious)
      • 2 tbsp granulated sugar
      • 2 tsp lemon juice
      • 1 tsp cinnamon

      Crisp Topping

      • 1 cup light brown sugar
      • ¾ cup old fashioned oats
      • ¾ cup all-purpose flour
      • ½ cup cold unsalted butter cut into cubes
      • 1 tsp cinnamon
      • ¼ tsp salt

      Instructions
       

      • Preheat the oven to 350°F. Grease the 8"x 8" pan with cooking spray. 
      • In a small bowl: combine flour, brown sugar, cinnamon, salt, old fashioned oats and mix. Add cold butter & mix until it begins to form coarse crumbs. Set aside.
        1 cup light brown sugar, ¾ cup old fashioned oats, ¾ cup all-purpose flour, ½ cup cold unsalted butter, 1 tsp cinnamon, ¼ tsp salt
      • Peel & remove core of the apples. Cut into ¼" cubes and then place in a bowl. Add sugar, cinnamon & lemon juice. Mix everything together and transfer the apple mixture to the pan, Sprinkle the crisp topping mixture on top of the apples.
        6 apples (Gala, Fuji, Jonagold, Honeycrisp, Red Delicious or Golden Delicious), 2 tbsp granulated sugar, 2 tsp lemon juice, 1 tsp cinnamon
      • Bake for 40-50 minutes or until golden brown. Remove from the oven and let cool for 5 minutes before serving.

      Serve with vanilla ice cream immediately. Enjoy!

        Video

        Keyword apple crisp, best apple crisp, fresh easy apple crisp, quick and easy apple crisp

        Baked Goods

        Desserts

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        Oatmeal Raisin Cinnamon Muffins

        Moist sweet rich and delicious Oatmeal Raisin Cinnamon Muffins are the perfect way to start your day. This muffin and a cup of coffee are nice anytime if you are of that special age where that sort of thing appeals to you. My kids don’t care what time of the day it is when these are on the kitchen counter, they just eat them until they are all gone. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have a batch of warm delicious tender Oatmeal Raisin Cinnamon Muffins today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best served fresh from the oven but still very tasty at room temp. This recipe is not too sweet as some that end up masking the natural oat flavor with too much sugar for a simple breakfast worthy treat. Thanks for visiting and see you again soon.

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        Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a large bowl: add in the flour, baking powder, baking soda, salt, cinnamon and mix everything together. 

        Add the eggs, raisins, oats, milk, brown sugar, vanilla extract, and oil. Use a spatula and mix until all ingredients are well combined.

        Let the batter rest for 10 minutes. 

        Bake for 20-22 minutes or until golden brown.

        Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

        Serve

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        Oatmeal Raisin Cinnamon Muffins

        Raisin Cinnamon Muffins are moist, comforting and full of delicious flavors.
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Cook Time 20 minutes
        Total Time 25 minutes
        Course Baked Goods, Breakfast
        Cuisine American
        Servings 12
        Calories

        Equipment

        • Muffin Tin

        Ingredients
          

        • 1 ½ cup rolled oats or quick oats
        • 1 cup all-purpose flour
        • 1 cup milk (low fat, fat free or full)
        • 1 cup raisins
        • ½ cup brown sugar
        • ½ cup vegetable or canola oil 
        • 2 tsp ground cinnamon
        • 1 ½ tsp baking powder
        • 1 tsp vanilla extract
        • ½ tsp salt
        • ½ tsp baking soda
        • 2 large eggs room temperature

        Instructions
         

        • Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
        • In a large bowl: add in the flour, baking powder, baking soda, salt, cinnamon and mix everything together.
          1 cup all-purpose flour, 2 tsp ground cinnamon, 1 ½ tsp baking powder, ½ tsp salt, ½ tsp baking soda
        • Add the eggs, raisins, oats, milk, brown sugar, vanilla extract, and oil. Use a spatula and mix until all ingredients are well combined. Let the batter rest for 10 minutes.
          1 ½ cup rolled oats or quick oats, 1 cup milk (low fat, fat free or full), 1 cup raisins, ½ cup brown sugar, ½ cup vegetable or canola oil , 1 tsp vanilla extract , 2 large eggs
        • Bake for 20-22 minutes or until golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

        Serve and enjoy!

          Video

          Keyword best oatmeal raisin cinnamon muffins, breakfast oatmeal raisin muffins, easy oatmeal raisin cinnamon muffins, oatmeal raisin cinnamon muffins

          Muffin Recipes

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          Glazed Walnut Cinnamon Loaf

          Glazed Walnut Cinnamon Loaf is a delicious dessert styled bread with the perfect combination of seasonal flavors, crunchy textures and sweet glaze that make this a must try. This loaf is a moist and delicious treat that is sure to put a smile on anyone’s face. With the perfect balance of nutty, cinnamon and sweetness; this homemade delicious bread is not only a delightful snack when on the go but is a rewarding treat anytime or place. Serve with milk, tea or a nice cup of coffee and enjoy!

          To enjoy these rich and delicious rewards, watch the instructional video and follow the detailed steps provided. Don’t forget to show your support by liking and sharing this recipe or any others that catch your interest from the growing menu selection. Stay updated on all the latest publications by hitting the subscribe button on the EatFoodlicious YouTube channel.

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          Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9″x 5″) with softened butter & flour or line the inside of the pan with parchment paper. Place 1 cup of chopped walnuts in the food processor. Press pulse for 5 seconds or until the nuts are into tiny/crumble pieces. 

          In a bowl combine flour, salt, baking soda, cinnamon & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

          In a bowl: add butter, white sugar, brown sugar and mix well. Add eggs, vanilla extract, sour cream, and mix everything together.

          Add dry ingredients and walnuts.

          Mix everything together until well combine. 

          Transfer the batter to the pan. Bake for 50-55 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 35 minutes, if it’s getting too brown on top). 

          Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a cake rack to finish cooling. 

          Glaze

          In a small bowl: combine powdered sugar and milk. Mix well until nice and smooth. It’s going to be thick.

          Spread glaze over cool loaf. 

          Garnish with chopped walnuts on top of the glaze.

          Slice, serve & enjoy!

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          Glazed Walnut Cinnamon Loaf

          Glazed Walnut Cinnamon Loaf is a delicious dessert styled bread with the perfect combination of seasonal flavors, crunchy textures and sweet glaze that make this a must try.
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 50 minutes
          Total Time 1 hour
          Course Baked Goods
          Cuisine American
          Servings 8
          Calories

          Equipment

          • 9" x 5" Loaf Pan

          Ingredients
            

          • 1 ½ cup all-purpose flour (218g)
          • 1 cup sour cream (full fat) room temperature
          • 1 cup walnuts
          • ¾ cup brown sugar
          • ½ cup unsalted butter softened
          • ¼ cup granulated sugar
          • 2 tsp baking powder
          • 2 tsp ground cinnamon
          • 1 ½ tsp vanilla extract
          • ½ tsp baking soda
          • ½ tsp salt
          • 2 large eggs room temperature

          Glaze

          • 1 cup powdered sugar
          • 5 tsp milk

          Garnish

          • ⅓ – ½ cup chopped walnuts

          Instructions
           

          • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or line the inside of the pan with parchment paper.
          • Place chopped walnuts in the food processor. Press pulse for 5 seconds or until the nuts are into tiny/crumble pieces.
            1 cup walnuts
          • In a bowl combine flour, salt, baking soda, cinnamon & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
            1 ½ cup all-purpose flour (218g), 2 tsp baking powder, 2 tsp ground cinnamon, ½ tsp baking soda, ½ tsp salt
          • In a bowl: add butter, white sugar, brown sugar and mix well. Add eggs, vanilla extract, sour cream, and mix everything together. Add dry ingredients and walnuts. Mix everything together until well combine.
            1 cup sour cream (full fat), ¾ cup brown sugar, ½ cup unsalted butter, ¼ cup granulated sugar, 1 ½ tsp vanilla extract , 2 large eggs
          • Transfer the batter to the pan. Bake for 50-55 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 35 minutes, if it's getting too brown on top). Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a cake rack to finish cooling.

          Glaze

          • In a small bowl: combine powdered sugar and milk. Mix well until nice and smooth. It's going to be thick. Spread glaze over cool loaf.
            1 cup powdered sugar, 5 tsp milk

          Garnish with chopped walnuts on top of the glaze. Slice, serve & enjoy!

            Video

            Keyword best glazed walnut cinnamon loaf, easy glazed walnut cinnamon loaf, glazed walnut cinnamon loaf, one bowl walnut loaf

            Baked Goods

            Breakfast

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            Easy Pumpkin Muffins

            Soft moist Pumpkin muffins with subtle cinnamon and nutmeg flavor notes is so awesome fresh from the oven. Delicious and smooth these seasonal muffins fills the kitchen with warm pumpkin spice perfume that promises to be sweet and rewarding. Serve with coffee or milk. These muffins never lasts long once it is cool enough to eat. Spread a cut of butter on it while warm and watch the friends and families eyes glow with anticipation.

            Fall season is the perfect excuse to flex your culinary skills ahead of the holidays. This can be served at a formal gathering or just to reward yourself and your immediate family. You can double the recipe and freeze some for later (just make sure to let it fully thaw-out before cooking). 

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            Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil. Mix everything together until combined.

            In a bowl: add flour, salt, cinnamon, pumpkin spice, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). Add dry ingredients

            Mix everything together. 

            Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter in the muffin tin (should be exactly 12 scoops). 

            Bake for 20-22 minutes or until lightly golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

            Serve & enjoy!

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            Share on social media

            Pumpkin Muffins

            Pumpkin Muffins are a moist comforting reward that is full of delicious seasonal flavors.
            Print Recipe Pin Recipe
            Prep Time 5 minutes
            Cook Time 22 minutes
            Total Time 27 minutes
            Course Baked Goods, Breakfast
            Cuisine American
            Servings 12
            Calories

            Equipment

            • Muffin Tin

            Ingredients
              

            • 1 ½ cup all-purpose flour (215g)
            • ½ cup granulated sugar
            • ½ cup brown sugar
            • ½ cup vegetable or canola oil 
            • 2 tsp pumpkin spice
            • 1 tsp baking powder
            • 1 tsp vanilla extract
            • ½ tsp ground cinnamon
            • ½ tsp salt
            • ½ tsp baking soda
            • 15 oz pumpkin puree (not pumpkin filling)
            • 2 large eggs room temperature

            Instructions
             

            • Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
            • In a bowl: add flour, salt, cinnamon, pumpkin spice, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 
              1 ½ cup all-purpose flour (215g), 2 tsp pumpkin spice, 1 tsp baking powder, ½ tsp ground cinnamon, ½ tsp salt, ½ tsp baking soda
            • In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil. Mix everything together until combined. Add dry ingredients and mix.
              ½ cup granulated sugar, ½ cup brown sugar, ½ cup vegetable or canola oil , 1 tsp vanilla extract , 15 oz pumpkin puree (not pumpkin filling), 2 large eggs
            • Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter in the muffin tin (should be exactly 12 scoops). 
            • Bake for 20-22 minutes or until lightly golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

            Serve & enjoy!

              Video

              Keyword best pumpkin muffins, Breakfast pumpkin muffins, easy pumpkin muffins, pumpkin muffins

              Baked Goods

              Breakfast

              EatFoodlicious1 Comment