Yay October!

Autumn is an awesome time of year for eating seasonally. If your relationship with food is tough, steeping yourself in traditional recipes that match your mood and the season can be really healing. Thick bowls of squash soup, heavy casseroles, and harvest pies nourish the soul as well as the body and make binging on candy a lot less appealing.

Here’s one of my favorite gluten-free and refined-sugar-free fall recipes. Toasted and slathered with butter, cream cheese or yogurt, these muffins are great for breakfast or a healthy and satisfying dessert.

If you try ’em, let me know what you think of ’em in the comments below!

Pumpkin Muffins


1/2 c honey or maple syrup
1/2 tsp liquid Stevia (derived from a South American herb and available at most grocery stores)
1/2 c melted butter or coconut oil (note – please do not sub margarine, vegetable oil, etc! Margarine is very fake and vegetable oils get rancid very easily, particularly at high temps.)
3 eggs
1 1/2 c pureed pumpkin (you can make it from scratch or buy a can)
1/2 c water (more if needed)
3 1/2 c gluten-free flour (try teff, almond flour, or brown rice flour)
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cloves
1 tsp cinnamon
1 tsp nutmeg


Preheat oven to 350 degrees.
Grease muffin tins.
Mix all ingredients in a bowl.
Spoon mixture into muffin tins – do not overfill!
Bake 15 min.
Let cool and enjoy!

Recipe adapted from Rachel Jones.