baking/ gluten free/ morning tea + afternoon tea/ quick + easy

Pumpkin and Dark Chocolate Muffins with Cacao Nibs

morning-light-shadows-coffee-ritual-pumpkin-muffin-chocolate-cacao-nib-gluten-free-sweetpea-darlingheart-recipe

Are you a morning or an afternoon person? Some of us are definitely one, or the other. Me, I think I’m a little bit of both. I do my best thinking in the morning when my mind hasn’t yet been filled by the other distractions of the day. The morning is my most creative time, when I can unlock ideas and let them run. I’m a big fan of dreaming and imagining, and wondering how to make these ideas a reality. This time gives me inspiration for what to create, ideas of directions in which I want to improve, momentum from which to live.

At night things are more quiet. A time for consolidation. There are more established rhythms that help the day wind down. Cooking dinner and sitting down to eat, catching up with each other’s days, tucking the little ones into bed and then finding something quiet to do with my hands. At night is when I regroup and recollect, and realise what is; a time to make peace with what happened that day before going to bed, ready to begin it all again.

I feel my best when I’ve had a creative morning. If the morning has gone well then I can tackle almost anything in the rest of the day. Being creative in the morning gives me energy too, so ironically if I have been up early and made something I’m more likely to power on through; momentum grows momentum I suppose. If I’m feeling a bit stuck then a walk in the sun and a cup of coffee can work wonders.

A cup of coffee at home always creates a special moment but if I am feeling stuck on a particular day, having my morning cup in a favourite cafe really helps. There’s something about being amongst the bustle of others, with the chatter of life all around, that inspires me. I figure there are times to be productive, at home or at work, and there are times when you need to fill your spirit, to give you the energy and courage to live how you want to live.

pumpkin-muffin-cooling-gluten-free-recipe Pumpkin-Chocolate-Muffin-recipe

I heard on the radio the other day about how good coffee is for you. Apparently it does actually increase cognitive function (we all secretly knew that already, didn’t we?!) and can reduce the chance of certain diseases. I figure those societies around the world who have embraced coffee for so long can’t all be wrong.

Maybe, for you, coffee is a superfood. As with all things, ‘super’ or not, I think coffee is something that should be appreciated for all that it provides us. We can miss so much of the amazingness of life if we don’t pay attention, the amazingness of our morning coffee included. I like to sip mine over the course of an hour if I have the time; it’s like that time is suspended in the cup and something about cradling the cup and sipping away helps unlock that morning magic dreaming in me. Others will have their own way, and may not have that luxury of time, or perhaps gain the richest experience from downing it all in one go. You, my friend, must find your own way. Enjoy your cuppa, as you wish.

morning-muffin-pumpkin-coffee-chocolate-recipeI’m not going to tell you to drink more coffee or less, only you will know if coffee is right for you. If you do enjoy a cup or two, I hope you really, really enjoy them. Completely. Because life’s simple pleasures are most often the best ones, and what’s even better is if they come around every day.

A moment of joy, in a cup.

Pumpkin and Dark Chocolate Muffins with Cacao Nibs

Sometimes a cup of coffee alone does the trick. And other times you need a little bite of something to go along with it. Something to keep you going, or just to keep the moment going, a little bit longer. A simple bite, to ease you into the day.

These muffins are quick and easy to prepare and they’re not too sweet so you can even have one for breakfast if you like. They feel simple but comforting, a good thing for a cool Autumn’s day.  A perfect bite with a cup of coffee.

pumpkin-chocolate-muffins-gluten-free-recipe

pumpkin-muffin-gluten-free-dark-chocolate-cacao-nib-recipe

Pumpkin and Dark Chocolate Muffins with Cacao Nibs

45g (3/4 cup) buckwheat flour
75g (3/4 cup) almond meal
1 teaspoon baking powder
2 teaspoons ground cinnamon
2 eggs
120ml (1/2 cup) olive oil
120ml (150g  or 1/2 cup) natural yoghurt
1/4 teaspoon liquid stevia
60ml (50g or 1/4 cup) maple syrup
2 teaspoons vanilla paste
250g (2 cups) raw, grated pumpkin
40g (1/4 cup) cacao nibs
55g (1/4 cup) dark chocolate chips

Preheat the oven to 180°C and line a 12 cup muffin tin with muffin cases.

In a medium bowl, whisk together the dry ingredients. Make a well in the centre, and add in the eggs, oil, yoghurt, stevia, maple syrup and vanilla paste, giving them a little whisk together. Stir everything together thoroughly, before folding through the pumpkin, cacao nibs and chocolate chips.

Divide the mixture between the muffin cases and bake in the oven for 16 – 20 minutes, or until golden on top and a skewer inserted into the centre comes out clean.

Enjoy warm or at room temperature.

morning-coffee-with-pumpkin-muffin-sweetpea-darlingheart-recipe For a great, quick little read about the benefits of coffee, click here to read Dr Jen Martin’s post, she explains some of it’s health benefits – and as she’s allergic to caffeine and so doesn’t drink coffee herself, it’s an unbiased account!

Pumpkin and Dark Chocolate Muffins with Cacao Nibs

Print Recipe
Serves: 12 Cooking Time: 25 minutes

Ingredients

  • 45g (3/4 cup) buckwheat flour
  • 75g (3/4 cup) almond meal
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 2 eggs
  • 120ml (1/2 cup) olive oil
  • 120ml (150g or 1/2 cup) natural yoghurt
  • 1/4 teaspoon liquid stevia
  • 60ml (50g or 1/4 cup) maple syrup
  • 2 teaspoons vanilla paste
  • 250g (2 cups) raw, grated pumpkin
  • 40g (1/4 cup) cacao nibs
  • 55g (1/4 cup) dark chocolate chips

Instructions

1

Preheat the oven to 180°C and line a 12 cup muffin tin with muffin cases.

2

In a medium bowl, whisk together the dry ingredients. Make a well in the centre, and add in the eggs, oil, yoghurt, stevia, maple syrup and vanilla paste, giving them a little whisk together. Stir everything together thoroughly, before folding through the pumpkin, cacao nibs and chocolate chips.

3

Divide the mixture between the muffin cases and bake in the oven for 16 - 20 minutes, or until golden on top and a skewer inserted into the centre comes out clean.

4

Enjoy warm or at room temperature.

Notes

• gluten free • grain free • refined sugar free •

 

 

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