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.

in the last thirty years, i have been lucky enough to acquire some amazing life long friends. until the last year, there has always been some built in network in my life. school, swimming, work and sorority all brought me strong, interesting, dynamic women.

but now that i am mostly self employed/doing contract work and most of my best girls are all over the world, i have found myself having to make new friends. and honestly, it's been way more fun than i expected. i've thrown caution to the wind and shown up to parties solo, gone on lady dates with girls i've only met once and have taken tons of yoga classes with new friends. and i've met a lot of really great people.

last week i got so bold to invite a new friend over to my house to cook with me. marlene and i met at yas and she has too many jobs just like me. and just like me she has an alternative schedule that finds her free at noon on a tuesday. so last week we got together to cook up this delicious risotto. too bad we talked so much i didn't actually finish cooking. hopefully it left her wanting more? 

she may not have sampled any of this dish, but i promise it was delicious. i'm even considering using it as my entry for the first ever samuels family thanksgiving cook off. 

now keep in mind if you are going to make this dish, it is not hard, but it is labor intense. meaning, you need to be able to stand at the stove or near the stove for about an hour. mostly all you need to do is stand there and stir, but you need to stand there and stir. the good news is you can keep the rest of the bottle of white wine handy to sip as you stir. 

pumpkin risotto
serves: 4
prep time: 20 minutes
cook time: 1 hour
total time: 1 hour 20 minutes
ingredients: .5 lb pumpkin, pealed and diced (about 2 cups). 2 onions, diced. 3 garlic cloves, smashed. 2 tbs olive oil. 1 tsp nutmeg. 1 tsp salt. .5 tsp pepper. .75 c dry white wine. 1.5 c arborio rice (recommended, but you can sub other rice if it is all you have). 5 tbs butter. 7 c chicken stock. 1 c parmesan, grated. 3 tbs parsley, chopped. blender, food processor or emersion blender to puree pumpkin. 

start by combining half the onion, pumpkin, garlic and olive oil in a large pan over medium heat. season with half the salt, pepper and nutmeg. cook until the onions are translucent and starting to brown, about 5-7 minutes.
when the onions are translucent, pour in the wine, the rest of the salt, pepper and nutmeg and stir well to combine. continue to cook over medium heat until the liquid has evaporated and the pumpkin is tender. another 10 to 15 minutes. stir ever few minutes. 

while the pumpkin is cooking down, combine the remaining onion, rice and butter in a heavy pot. 

heat the mixture over medium high heat until the onions are translucent and the rice is toasted, stirring every few minutes. about 7-10 minutes.
as your rice is toasting, put your chicken stock in a pot and bring the stock to a slow simmer. you want the liquid to be hot when it goes into the rice mixture. 

once your rice is toasted, pour in 1 cup of chicken stock. simmer till the liquid is almost completely evaporated. about 2 minutes. 

once the liquid is almost evaporated, reduce the heat to medium and continue that process with three more cups of stock, one cup at a time. should take 5 to 7 minutes per cup at medium heat. 

somewhere in the process of adding the stock, your pumpkin will become tender. 

remove the pumpkin mix from the heat and place it in your blending device. blend till mostly smooth, with just a few small pieces still remaining for texture. 

after your 4 cups of stock have been absorbed, stir in the pumpkin puree. 

once the puree has been completely combined, once again add the stock one cup at a time until all the stock is absorbed.

remove the risotto from the heat and stir in half of the parmesan, most of the parsley and the remaining butter and stir until everything melts together. 

the rice should be tender with just the slightest bite to it and very creamy.

top with desired amount of cheese and a sprinkling of parsley and serve hot. 

xo, a

pumpkin risotto
serves: 4
prep time: 20 minutes
cook time: 1 hour
total time: 1 hour 20 minutes
ingredients: .5 lb pumpkin, pealed and diced (about 2 cups). 2 onions, diced. 3 garlic cloves, smashed. 2 tbs olive oil. 1 tsp nutmeg. 1 tsp salt. .5 tsp pepper. .75 c dry white wine. 1.5 c arborio rice (recommended, but you can sub other rice if it is all you have). 5 tbs butter. 7 c chicken stock. 1 c parmesan, grated. 3 tbs parsley, chopped. blender, food processor or emersion blender to puree pumpkin.
start by combining half the onion, pumpkin, garlic and olive oil in a large pan over medium heat. season with half the salt, pepper and nutmeg. cook until the onions are translucent and starting to brown, about 5-7 minutes.
when the onions are translucent, pour in the wine, the rest of the salt, pepper and nutmeg and stir well to combine. continue to cook over medium heat until the liquid has evaporated and the pumpkin is tender. another 10 to 15 minutes. stir ever few minutes.
while the pumpkin is cooking down, combine the remaining onion, rice and butter in a heavy pot. heat the mixture over medium high heat until the onions are translucent and the rice is toasted, stirring every few minutes. about 7-10 minutes.
as your rice is toasting, put your chicken stock in a pot and bring the stock to a slow simmer. you want the liquid to be hot when it goes into the rice mixture. once your rice is toasted, pour in 1 cup of chicken stock. simmer till the liquid is almost completely evaporated. about 2 minutes.
once the liquid is almost evaporated, reduce the heat to medium and continue that process with three more cups of stock, one cup at a time. should take 5 to 7 minutes per cup at medium heat.
somewhere in the process of adding the stock, your pumpkin will become tender. remove the pumpkin mix from the heat and place it in your blending device. blend till mostly smooth, with just a few small pieces still remaining for texture.
after your 4 cups of stock have been absorbed, stir in the pumpkin puree.
once the puree has been completely combined, once again add the stock one cup at a time until all the stock is absorbed.
remove the risotto from the heat and stir in half of the parmesan, most of the parsley and the remaining butter and stir until everything melts together. the rice should be tender with just the slightest bite to it and very creamy.
top with desired amount of cheese and a sprinkling of parsley and serve hot.