Homemade pasta

Home­made pasta with lemon basil and tar­ragon rolled between it. Din­ner is going to be delicious!

Pumpkin muffins to ring in fall

It has quickly turned to fall here in Port­land. Leaves are falling, it’s below 50 degrees, and get­ting dark at 4:00 p.m. All of this meant only one thing: pump­kin muffins and chai.


Pretty easy to make and are actu­ally gluten-free. Props to Leah for a deli­cious recipe.

  • 1 cup oat flour
  • 3/4 cup gluten-free flour
  • 1.5 tea­spoons bak­ing powder
  • 1.5 cup canned, solid-packed pumpkin
  • 1/3 cup veg­etable oil
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 tea­spoon bak­ing soda
  • 1/2 tea­spoon salt
  • 1.5 tea­spoon cinnamon
  • 1/2 tea­spoon nutmeg

Put oven rack in mid­dle posi­tion and pre­heat to 350 degrees F. Lightly grease muf­fin tin.

Com­bine flours and bak­ing pow­der in a medium bowl. Whisk together pump­kin, oil, eggs, spices, sugar, bak­ing soda, and salt in a large bowl until smooth. Add flour mix­ture to pump­kin until just combined.

Divide bat­ter among muf­fin tins (each should be about 3/4 full). Bake until puffed and golden brown (about 30–35 min­utes). Makes 12.