Fall is here, I swear it. The temperature truly dropped to the 60s at night over the weekend and the highs were in the LOW 80s. Heaven. I can’t remember a fall I looked forward to more. This recipe brought in the first official weekend of fall quite well and it was a huge favorite in our house. The pumpkin, honey and spices mingled in a way that made everyone mmmmm for more. The husband ate three and toddler Charlotte ate two. They’re made with no refined sugar or white flour, the entire thing can be made in one bowl and it could be converted to gluten free with gluten free flour. I sort of want to make these again right now.
Honey Pumpkin Spice Muffins
(Lightly modified Kitchen Stewardship recipe)