We finally got just the smallest taste of fall weather down here in Houston. It was in the 60s this morning. I tried to hang on to the cooler weather as long as possible but mother nature swiftly took it away as the sun rose higher and warmed everything it touched. There’s definitely a noticeable change in the air though. It’s what I always look for to signify the real arrival of fall. The one that will soon turn the leaves into brilliant shades of orange, red, and yellow and smell of pine straw. Soon pumpkins will crop up everywhere and leaves will start to fall.
Speaking of pumpkins, here is your first taste of pumpkin goodness on the blog this year! I took an idea for a humble pumpkin muffin and elevated it with some warmly spiced sauteed apples and a seedy streusel topping. If the recipe components seem daunting, you can mix and match. As I said above I’ve been creating structure in my life through the blog and it definitely shows in the steps of this recipe. If you just want a simple muffin, leave out the sauteed apples and streusel, though I do highly recommend adding some warm spices to the muffins. These muffins are perfect for a slow and lazy morning when you have time to truly appreciate the steps and love that goes into making them.
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I’ve come to realize recently how much of my mood is affected by the weather. Has anyone else noticed this about themselves? I’ve always liked certain types of weather and seasons but lately I’ve noticed how much I thrive when I enjoy what’s going on outside. It has been so damn humid and disgusting in Houston over the past week that I haven’t even wanted to spend any time outside. To be honest, that is really hard for me because I love being outside. I find so much inspiration and renewal in nature so being holed up indoors has been a bit draining. And if I’m being totally honest, slightly depressing.
Since fall inspires me and lights me up, I’m bidding farewell to summer and sharing something I’ve been dreaming about making for months. These scones are actually an iteration of the first ones I sold at the farmers market back in Longview. Since I’ve left that part of me behind (at least for now), I decided to share the recipe with you here because who doesn’t want a gluten free/vegan scone recipe in their arsenal?! And, because I’ve been wanting to make it since seeing these 2 beautiful squashes in my CSA share , I’ve paired the scones with a homemade spiced butternut squash butter. It’s like apple butter’s quirky cousin with a whole lot of personality. If you don’t want to make your own puree like I did, you can buy some at the store or just sub in sweet potato or pumpkin puree for similar and delicious results. I’m ready for you fall!!