now, i’ve made no secret that i’m not the BIGGEST pumpkin spice fan. but, i am a lady of the people, and the people want pumpkin spice. so here goes nothing!

while i am a strong believer that when it comes to food, you should indulge in everything in moderation, as of late, i’ve been trying to make some healthier alternatives to my baked goods. i used to be able to eat ANYTHING. but as i’ve gotten older, my skin has become insanely sensitive (i’ve always had eczema and general skin sensitivities). so i have spent some time figuring out what my body loves, and what my body rejects. and two of my bodies least favorite things these days? gluten and sugar. and i’m a baker. sweet.

these muffins are the perfect antidote. they give me the baked goods i’m craving, with no gluten and little sugar. and i’m not going to lie, the pumpkin spice flavoring is delicious!

gluten free pumpkin spice muffins

serves: 9-12 muffins

prep time: 10 minutes

bake time: 18-20 minutes

total time: 30 minutes

ingredients: 1.25 cups gluten free flour blend. .75 cup packed brown sugar. 2 tsp baking powder. 1 tsp baking soda. 2 tsp cinnamon. 1 tsp ground ginger. .5 tsp ground cloves. .25 tsp ground nutmeg. .5 tsp kosher salt. 1 cup pumpkin puree. 2 eggs. .25 cup softened butter. .25 cup buttermilk. muffin tin. muffin liners.

start by preheating your oven to 375 degrees f. combine the brown sugar, flour blend, spices, sugar and salt in a bowl.

whisk your eggs till they are lightly scrambled in a large bowl.

pour in your dry ingredients and whisk till well combined.

add in the pumpkin, buttermilk and butter and whisk till completely combined. fill your muffin tin with muffin liners and use a scoop or large spoon to fill the muffin liners almost all the way to the top. the batter is really thick, so don’t be shocked when it holds its shape.

once you have filled all the liners, bake the muffins for 18-20 minutes until a bit browned on top and a toothpick comes out clean when you prick them.

allow to cool till you can handle and serve warm or at room temperature.

xo, a

gluten free pumpkin spice muffins

serves: 9-12 muffins

prep time: 10 minutes

bake time: 18-20 minutes

total time: 30 minutes

ingredients: 1.25 cups gluten free flour blend. .75 cup packed brown sugar. 2 tsp baking powder. 1 tsp baking soda. 2 tsp cinnamon. 1 tsp ground ginger. .5 tsp ground cloves. .25 tsp ground nutmeg. .5 tsp kosher salt. 1 cup pumpkin puree. 2 eggs. .25 cup softened butter. .25 cup buttermilk. muffin tin. muffin liners.

start by preheating your oven to 375 degrees f. combine the brown sugar, flour blend, spices, sugar and salt in a bowl. whisk your eggs till they are lightly scrambled in a large bowl. pour in your dry ingredients and whisk till well combined. add in the pumpkin, buttermilk and butter and whisk till completely combined. fill your muffin tin with muffin liners and use a scoop or large spoon to fill the muffin liners almost all the way to the top. the batter is really thick, so don’t be shocked when it holds its shape. once you have filled all the liners, bake the muffins for 18-20 minutes until a bit browned on top and a toothpick comes out clean when you prick them. allow to cool till you can handle and serve warm or at room temperature.

as previously expressed, i have kumquats coming out of my ears. but, i'm kind of loving it. it has me hyper focused on one ingredient and figuring out all the wonderful things i can do with that ingredient. 

plus, if you haven't noticed, they are really freaking adorable. 

so i'm getting very creative with kumquats. kumquat squares. kumquat jam. kumquat cocktails. 

but my favorite so far has been these lavender + kumquat cupcakes. 

one of the women i work with at one of my yoga studios and her friends bought a whole lavender plant when they made my lemon + lavender cake and were so sweet to give me the plant when they were done. and i've absolutely fallen in love with it. lavender has proven to be an amazing compliment to the tart and sweet kumquats and together they made a scrumptious cupcake.

lavender + kumquat cupcakes
serving size: 18 cupcakes
prep time: 10 min
bake time: 15-20 min
total time with frosting: 1.5hrs
ingredients: 2 cups flour. 2 tsp baking powder. .5 tsp salt. .5 cup shortening. 2 eggs. 1.5 cups sugar. 1 tbs diced kumquat (about 2 kumquats). 1 tsp lavender leaves, minced. 1 tsp lavender flowers, minced. .75 cups buttermilk. .5 cups whole milk .5 tsp vanilla extract. .5tsp almond extract. 

preheat your oven to 350 f. with a mixer or in the bowl of a stand mixer, cream together the sugar and shortening.

while the shortening and sugar are being worked, combine the extracts, kumquats and lavender in a small bowl. 

with the mixer on a medium speed, add in the eggs until just combined. then add in the kumquat, lavender, extract mixture. 

still on medium, pour in the milk and buttermilk and mix till smooth. 

with the mixer on a slow speed add in the dry ingredients until just combined. 

spoon the mixture into a large ziplock or piping bag. 

into prepared cupcake pans, add 2-3 tbs batter to each pan. 

bake until a toothpick comes out of the cake clean. about 15 to 20 minutes
allow to cool completely.
frost with cream cheese frosting and serve. 

xo, a

lavender + kumquat cupcakes
serving size: 18 cupcakes
prep time: 10 min
bake time: 15-20 min
total time with frosting: 1.5hrs
ingredients: 2 cups flour. 2 tsp baking powder. .5 tsp salt. .5 cup shortening. 2 eggs. 1.5 cups sugar. 1 tbs diced kumquat (about 2 kumquats). 1 tsp lavender leaves, minced. 1 tsp lavender flowers, minced. 75 cups buttermilk. .5 cups whole milk .5 tsp vanilla extract. .5tsp almond extract.
preheat your oven to 350 f. with a mixer or in the bowl of a stand mixer, cream together the sugar and shortening.
while the shortening and sugar are being worked, combine the extracts, kumquats and lavender in a small bowl.
with the mixer on a medium speed, add in the eggs until just combined. then add in the kumquat, lavender, extract mixture.
still on medium, pour in the milk and buttermilk and mix till smooth.
with the mixer on a slow speed add in the dry ingredients until just combined.
spoon the mixture into a large ziplock or piping bag.
into prepared cupcake pans, add 2-3 tbs batter to each pan.
bake until a toothpick comes out of the cake clean. about 15 to 20 minutes
allow to cool completely.
frost with cream cheese frosting and serve.