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Delight and Things

a little peek at what delights me

muffins3

I have a ton of pureed pumpkin in the freezer from last October when I roasted up the jack’o’lanterns we made (they’d only been out one night, lined by foil, no rotting had occurred) in order to make a pumpkin pie – not a treat normally consumed here in Australia, Thanksgiving or not. Especially not in October, seeing as pumpkins are lucky to be seedlings here at that stage, and my struggle to purchase whole pumpkins prior to my Halloween party was proof of that. Too add to all Canada vs. Australia confusion, we ate our pumpkin pie after Halloween, when normally it would have been consumed two weeks prior. When you can only get your hands on a few pumpkins, you have to switch your holidays around to make use of what you’ve got – doesn’t everyone?

(This continues to happen, too – there were no St Patrick’s day treats at our house due to no green food colouring. I considered doing a Valentine’s repeat instead, however with Easter coming up fast and furious this year I figured we should just keep moving forward with the pink holidays. But I digress.)

So anyway, I woke up the other morning with a major chocolate craving and thought to myself, “Self, how can I turn a chocolate craving into a suitable breakfast food? And self, remember you have no milk, because you’re not so good at keeping up with the dairy needs of this house. But you doooo have tons of pumpkin.” Perhaps pumpkin muffins. With chocolate in them. So I looked up a recipe. See it here. And it was beautifully healthy, counteracting the chocolate within. But – although the town-living Canadian me would probably have the quinoa and/or kamut flour the recipe calls for (or spelt or rice or something along those lines), the country-living Australian in me most certainly doesn’t, and doesn’t even have the option of getting them, short of driving 6 hours to Adelaide.

But no big deal – I just subbed whole wheat flour and plain flour. And our flour is freshly milled at the local mill using local grain (it’s possible some of the wheat the boys grew is in there!) which actually makes me feel really good about the less-healthy option. At least it’s local.

And instead of chocolate chips, which I also didn’t have on hand, I opted for chopped up dark chocolate. I even threw in a few bits of white chocolate in there for good measure (and because I had a bit left that I wanted to use up).

These are seriously delicious, as I found out 20 minutes later… although it was a tough 20 minutes, I’ve never been good at waiting for things to bake! And mine required a bit of extra time due to a dodgy oven seal. So more it was more like 30 minutes of salivating. But so worth it in the end, the house smelled amazing and the muffins were perfect. Such a great way to use up extra pumpkin puree – I’ll be making much more of these in the future.

(And my apologies for the lack of photos. Unfortunately my camera was out of battery and by the time I’d charged it, the muffins were gone. Which means all you get is a quick doodle of a pumpkin and chocolate math equation – making math fun!)

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