Butter pecan ice cream is (in my opinion) one of the best ice cream flavors! I love getting the chunks of pecans laced throughout the buttery ice cream base…so satisfying. So, we decided to create a cupcake inspired by this iconic ice cream flavor. These cupcakes have a brown butter cupcake base that has pecan pieces scattered within all while being topped with a seriously yummy brown butter marshmallow buttercream that’s as light as a cloud!

I have never seen/tasted a butter pecan cupcake before that actually tastes like buttery nutty goodness. It’s always a very lightly extract-flavored cupcake base that just tastes like vanilla. We wanted to avoid any sort of confusion with these cupcakes regarding the flavor and made sure that you will taste butter pecan in each and every bite, through and through! To achieve this punch of flavor though, you will have to put in a tiny bit of effort, but it is 100% worth it.

You will never have a banana cupcake as fluffy, light, and moist as this! When taking a bite, it literally feels like you’re eating air! This can sometimes be a problem because it makes them super easy to eat - I could accidentally eat a few of these without thinking 😂 Not only are the cupcakes themselves super light, but the cinnamon marshmallow buttercream is sooooo dreamy and comforting - it’s a small taste of Fall that you can get at any time of the year. We also sprinkled some chopped walnuts on top to give a lovely crunch and nuttiness that adds to the essence of Fall in these cupcakes.

I feel like it’s inevitable to have a bunch of ripening bananas laying around the house. We’ll go through kicks of buying enough bananas for the week and then only eating 1-2 of them because we forget that they’re there. They get way to brown to even consider eating normally, so the next best thing to use them for is this Gluten-Free Banana Cupcake recipe! What I love about this recipe is that it only makes 1 dozen cupcakes and not some obscene amount that you can’t store anywhere. It makes the perfect amount for you, your family, and your friends!

So, we all love muffins, right? Typically sweet, cupcake-like breakfast treats that are sometimes filled with chocolate chips. What's not to love? They are a great and easy weekend breakfast and perfect for those busy holiday mornings. But sometimes it's nice to have a healthy option for a muffin. Here's where these healthy banana oat muffins come in.

I started by using mostly oat flour, which offers the nutritional benefits of whole grains. Just be sure to verify that the oat flour you are using is gluten-free. I used peanut butter instead of butter to give a boost of healthy fats. Mashed banana provides most of the sweetness with help from a little bit of honey and brown sugar. Applesauce helps to keep these muffins moist for days. The addition of walnuts and and raisins give another additional boost of healthy fats, iron, and potassium. All of this goodness is combined with cinnamon and nutmeg making these the perfect healthy choice. Try them for breakfast and see for yourself!

Every year when september rolls around, pumpkin spice starts to make its appearance. I can't say I mind. Pumpkin spice is one of my favorites! - muffins, cakes, bread - pretty much anything is fair game. The combination of cinnamon, nutmeg, ginger, cloves, and allspice is just so warm and comforting. It really symbolizes the coming of cooler temperatures and the autumn season.

These pumpkin cream cheese crumb muffins are the perfect way to celebrate the season. They're moist, delicious, filled with a sweetened cream cheese center, and topped with brown sugar crumbs. So, grab your steaming hot coffee and treat yourself to one of these perfectly delicious muffins on a cool fall morning.

This carrot cake recipe was my grandmother's. She used to make it in a large sheet pan and everyone loved it, so making this cake gluten free was a no-brainer for me. The brown sugar topping is delicious and perfect if you aren't a fan of icing. It is great with a steaming, hot cup of coffee in the morning...who doesn't love cake for breakfast.

This cake bakes up quickly and easily. I don't know about you, but this is the only carrot cake I know of that uses boiled and mashed carrots. I guess Grandma was a trendsetter. Once the carrots are ready, just mix up the batter, sprinkle on your glorious walnut topping, and drizzle with melted butter. Sweet cake perfection.