Maple Pumpkin Muffins

maple pumpkin muffins2

Before I get to these tasty little muffins I wanted to say thank you to everyone who shared their favorite autumn recipes. It was SO much fun reading each and every one of your comments. A common theme was warm and comforting soups and stews. This makes me very happy because now I know you guys won’t tire of all the soup recipes I’ve got up my sleeve! And now that you’ve shared some of your favorite combinations I have new inspiration.  So thank you!

With that being said, we have a winner for the A Kitchen Box giveaway! We counted the number of comments and Taylor chose comment number 21 as the winner. Congratulations Nicola Preston! Will you please email me your mailing address ( and we will have the ladies at A Kitchen Box send you your gift.

Now I know most of us are craving soup but I also know some of you are craving something a little sweet, hearty and healthy. Thankfully these muffins fit the bill!

maple pumpkin muffins3

Since we are still swimming in an abundance of sugar pumpkins from the farm I’ve been trying to find more recipe inspiration to use these puppies up. One thing I haven’t done much of this season is bake. However, that’s about to change and I’m so happy I got the inspiration from the food blog Cookie and Kate to make these muffins. Taylor and I have been enjoying these tasty treats every morning these past few days. They are simple, hearty, and downright delicious. Pair them with a cup of strong black coffee and I am one happy farmer!

maple pumpkin muffins

These muffins are the perfect autumn breakfast and I hope you all give them a whirl. Pour a cup of coffee and enjoy!

Maple Pumpkin Muffins


Sweet and spicy pumpkin muffins are the perfect farmers fuel for a chilly autumn morning. Pair with a cup of strong coffee and you'll feel unstoppable!
    10 mins.
    20-25 mins.
  • 1/3 cup melted coconut oil (or olive oil)
  • 1/2 cup pure maple syrup
  • 2 farm fresh eggs, at room temperature
  • 1 cup pumpkin puree
  • 1/4 cup unsweetened almond milk (or milk of choice)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon minced fresh ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 3/4 cups whole wheat pastry flour
  • 1/3 cup old fashioned oats, plus additional for sprinkling on top

Serves 10 muffins

  1. Preheat the oven to 325 degrees. If not using paper liners grease 10 muffin tins with a little oil.
  2. In a large bowl whisk together the oil and maple syrup. Add the eggs and beat well. Mix in the pumpkin puree and milk followed by the baking soda, vanilla extract, salt and spices.
  3. Add the flour and oats to the bowl and mix together with a large wooden spoon until well combined.
  4. Divide the batter evenly between the ten muffin tins (leave just a little head room) and sprinkle the tops with a dusting of oats.  Bake in the oven for 23-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.  These muffins are delicate until they have cooled down completely (you have been warned!) so it’s best to wait until they are completely cool before removing them from the muffin tin. If you aren’t using paper liners run a butter knife around the outer edge of the muffin tin to help loosen the muffins up.
*This recipe was adapted from the food blog Cookie and Kate.
*Adjust measurements and ingredients as necessary.

Pumpkin Spice Whisky Cocktails + A Giveaway!

pumpkin spice whiskey cocktail

Nothing warms me up after a cold and muddy day at the farm quite like a whisky cocktail! We are doing a lot of clean up work in the fields and it’s been stormy and cold. Thank god for these farm fresh cocktails to cozy up with at the end of a rough day in the dirt.

As you all know, one of my favorite ways to wind down in the evenings is to spend a little quality time in my kitchen. I usually pour myself a drink, turn on some music and totally relax while preparing dinner. This is a ritual I look forward to every single day. So naturally, when the gals from A Kitchen Box  reached out to me to see if I could share some kitchen inspiration for their October boxes I jumped at the chance!  These gals speak my language. Their mission is to keep food lovers and home cooks inspired in the kitchen. Each subscription is a themed box that arrives in the mail once a month and includes something to see, taste, listen, and try. Yours truly was the guest recipe developer for their October box, appropriately named the “Farm to Table” box.


The box includes 3 farm to table recipes, a Tumbleweed Farm beet postcard, oregon honey, northwest farro, a paring knife, music download, and last but not least a flour sack towel. And guess what? This box of inspiration can belong to one lucky DUTD reader. All you have to do is leave a comment and tell me what your favorite autumn recipe is to prepare when the weather is grey and cold. Taylor is going to pick a winner at random- I’ll total up the number of comments and he’ll pick the number.  Also, the lovely gals from A Kitchen Box are offering DUTD readers $10 off A Kitchen Box subscription. At check out enter code: dishingupthedirt in the coupon field. With the holidays coming this would make a rad gift!

pumpkin spice whiskey cocktail2

Speaking of the holidays it’s almost Halloween! I’m not much of a candy eater but I do love a festive cocktail. I’m not pretending to be a mixologist but these cocktails turned out pretty awesome. I’ve been experimenting with making simple syrups with honey and maple syrup and this version is delicious. Play around with the measurements and add more or less whisky to each cocktail. I hope you all enjoy these drinks as much as we do. Cheers!

Pumpkin Spice Whisky Cocktails


A sweet and spicy pumpkin cocktail
    10 mins.
    10 mins.

For the simple syrup:

  • 1/2 cup water
  • 1/2 cup pure maple syrup
  • 1 Tablespoon pumpkin puree
  • 1 inch chunk of fresh ginger, peeled
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • small pinch of ground cloves
  • small pinch of ground allspice

For the Cocktails:

  • whisky
  • ice cubes
  • soda water
  • sugar & cinnamon for the glass rims

Serves 4-6

  1. In a saucepan over medium-high heat bring all the ingredients for the simple syrup to a simmer. Reduce heat to medium-low and simmer for about 5-8 minutes, stirring often. Taste test and adjust seasonings if necessary. Strain the mixture through a fine sieve. Discard the ginger root.
  2. Mix sugar and cinnamon on a plate.
  3. Wet the rim of each cocktail glass.  Dip each glass into the sugar and cinnamon mixture.
  4. For each cocktail combine 1-2 tablespoons of the simple syrup with 1 1/2 ounces of whisky and top with soda water. Stir vigorously (a little separation may happen) until well combine. Add a few ice cubes and enjoy!
*Use this recipe as a guide.
*Adjust measurements and ingredients as necessary.

Roasted Beet, Brussels Sprouts & Hazlenut Salad with Za’atar & Balsamic Reduction

Beet & Brussel Sprout Salad 5

I make a lot of impromptu salads around lunchtime at the farm. In the summer it’s usually a simple mixed green salad with herbs, tomatoes and cucumbers all freshly harvested from the fields. Most of those salads don’t make the blog because honestly, even though they’re tasty they just don’t feel all that special and lunchtime in the heart of the farm season is too busy to photograph food. However, now that it’s so dark and dreary we take longer lunch breaks and our salads are a little heartier and more planned out. This salad is simple and so flavorful that we’ve been making it everyday for lunch ever since we started harvesting the first of our brussels sprouts.  The combination of the beets, brussels, hazelnuts, balsamic glaze and za’atar are a match made in this farmers heaven! I can’t get enough!

Brussels SproutsAndrea Beet Harvest 2

Beet & Brussel Sprout Salad 4

I was inspired to try the spice blend za’atar after flipping through one of my favorite cookbooks Plenty. Just like vegetables, good quality spices make a HUGE difference in recipes. Now that I’ve tried za’atar (a popular middle eastern spice blend) I’ve been sprinkling it on everything from scrambled eggs, to hummus and even my morning toast. If you’re not familiar with it, za’atar spice blend is usually a combination of dried herbs such as thyme, oregano, marjoram, sumac, toasted sesame seeds and salt. You can easily make this at home but I find having the spice mix prepared in advance is really helpful especially since we’ve been sprinkling it on everything-even sliced apples! You can find za’atar at middle eastern markets or specialty spice shops. If neither of those places are close to you I’d suggest ordering some online, I love the Savory Spice Shop for this purpose.

With all of that being said, don’t fret if you don’t have any za’atar on hand. It’s totally optional! I actually added it at the last minute out of habit but this will still be delicious on it’s own. Also, if you’ve never made your own balsamic reduction you are in for a treat. The flavor is complex, sweet and to top it off it’s a cinch to whip up.

I hope you all enjoy this farm fresh autumn salad as much as we do.  This is a great starter to any fall or winter meal. Grab a fork!

Beet & Brussel Sprout Salad 7

Beet & Brussels Sprout Salad with Za'atar & Balsamic Reduction


Roasted beets, brussels sprouts and hazelnuts get a boost from za'atar and balsamic reduction for a simple yet flavorful salad.
    10 mins.
    25 mins.

For the Salad:

  • 4 Tablespoons roasted hazelnut oil (or extra-virgin olive oil) divided + additional for serving
  • 4-5 medium-sized beets, trimmed and sliced into 1/2 inch rounds
  • 1 pound of brussels sprouts, trimmed and sliced in half lengthwise
  • 1/2 cup hazelnuts, toasted
  • 1 cup parsly, minced
  • salt and pepper to taste
  • 1/2 Tablespoon za’atar (optional)

For the balsamic reduction:

  • 1 cup balsamic vinegar

Serves 4

  1. Preheat the oven to 425 degrees.
  2. Drizzle the sliced beets with 2 Tablespoons of the oil. Toss until well coated and place on a parchment lined baking sheet in a single layer-a little overlapping is oaky but you may need two baking sheets. Sprinkle with a little salt and pepper.
  3. Drizzle the sliced brussels sprouts with the remaining 2 Tablespoons of oil. Place on a separate prepared baking sheet. Roast the vegetables in the oven until lightly browned and fork tender. Anywhere from 18-25 minutes. The beets may cook faster so check on them frequently. Also, remove smaller beets as needed as they’ll be done before the larger slices. Toss the veggies halfway through cooking.
  4. While vegetables cook prepare the balsamic reduction. Place the vinegar in a small saucepan over medium-high and bring to a low boil.  Reduce the heat to medium-low and simmer the vinegar, stirring often, for about 15 minutes, until it has roughly reduced by two-thirds. Keep a close eye on it as you don’t want it to burn. When the vinegar coats a spoon it’s ready to rock! Remove from the heat and let the vinegar slightly cool.
  5. Serve the salad by dividing the brussels and beets among plates. Sprinkle with the toasted hazelnuts, za’atar (if using) and a drizzle of the balsamic reduction. Season to taste with salt, pepper and a little more oil.
*Use this recipe as a guide.
*Adjust measurements and ingredients as necessary.
*Always taste test as you go.
*Cooking times will vary depending on your vegetables, stovetop, and oven.