Thursday, October 30, 2014

This Week In My Kitchen

Capturing my love of whole foods, combined with the activity of a bustling kitchen.

A weekly collection of photos from the center of my home.


{Joining Heather over at Beauty That Moves today, for her lovely blog hop!}

* Apple Pumpkin Muffins *

2-1/2 c flour (we use Namaste gluten free flour usually)
1 to 1-1/2 cups sugar*
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
2 eggs
1 cup pumpkin/squash
1/2 cup melted coconut oil
2 cups finely chopped, peeled tart apples

Mix dry ingredients in a large bowl, mix wet ingredients and add to dry, gently fold in apples. Fill greased muffin cups** 2/3 full and bake at 350F for about 30 minutes. Let muffins cool in pan for 10 minutes, then move to cooling rack, and try not to eat them all while they cool. Perfect for tea in the afternoon! Makes 18 muffins.

*I haven't tried these with maple or honey, but if you're using white sugar you might want to cut that some? We use organic cane sugar and they were almost cake like.

**I have been saving my butter stick wrappers in a ziplock bag in the freezer for greasing pans! Just pull one out, grease your pan and you're all set! One wrapper did my whole muffin pan. 


  1. Hi Mackenzie - Wish I was eating at your house - everything looks delicious, even something as simple as bacon and eggs. I just ordered a gluten free product called cup for cup so I will be trying your muffin recipe. Beautiful photos! Thanks so much.

  2. Yummy! All your photos look delicious, the pies, the muffins, the eggs and bacon, thanks for sharing!

  3. Not only are your pictures beautiful and meals delicious looking - it's as if I can smell their aroma too!


Thank you so much for commenting! I will try to answer any questions as soon as possible. ~Mackenzie