Let’s shut our eyes and pretend it’s the weekend ALL over again shall we? Is there anything better then leaving work Friday knowing you have 2 full days to fill from start to finish with whatever the heck YOU want!? AMAZING, right? Don’t get me wrong I do love where I work and who I work with, but weekends are totally sacred! There’s nothing I anticipate more than the drive to pick up Raisin after I shut off my computer. He always knows that Friday after school means 2 full on mummy daddy days, which really means a slow morning in PJs – a treat better than chocolate for that little man.
Lately on the weekends we’ve been hopping in the car first thing in the morning while it’s still dark outside. We drive just to the outskirts of the city and watch the sun rise, or as Raisin calls it, “chasing the sun.” It’s so peaceful and the sun rises have been pretty spectacular – plus he gets a total kick out of being outside in the dark as it’s rare. Once the sun is fully in the sky we head back home to do whatever the day brings us.
I always look back at our weekends wishing there was another day of fun. I guess that’s what makes them pretty awesome to look forward too, right? #callmeobvious I know we’ve had an amazing weekend when I look back and have zero regrets – you know the ones where you think, I shoulda done this, or I wish I had gone here, or I totally should have met up with so and so.
This weekend was another one for the books, a bday party, biking, frisbee throwing, t-ball, scooter rides with pals, ice cream cones, marshmallow roasting and of course baking. Muffins were top of mind, and so is the pumpkin season! The inspiration for them you ask? Of course it’s the looming fall season, and a little mistake at Starbucks. The barista offered us a free pumpkin spice latte after some sort of mix up with drinks – of course we totally accepted the freebie! I took a sip and was surprised. Mainly because I didn’t really like it. Man those drinks are WAY to sweet! But I love pumpkin flavour in treats so I had to award my taste buds with something pumpkiney.
These mini muffins totally did the trick. I mean they have pumpkin puree, a little hint of spice, they’re not too sweet and helllloooo – they have chocolate. And come on look at their size! They’re ridiculously cute on the muffin scale don’t you think?? Plus zero guilt in eating 2 because they’re so teeny. And for those of you who are vegan – you’re welcome because you can eat these.
Aside from the following discoveries:
• not being a fan of pumpkin spice lattes
• and mini muffins being my new favourite thing
I also found out I can’t run like at all anymore! It’s more of a slow jog/quick walk. I was playing with Raisin at a park and came to this full realization when I used my trick of getting him to leave. It’s pretty much by racing to our bikes to see who can get their helmet on first. Looks like a 36 week belly handles muffins better than it does running. I’ll take it for now because these muffins are awesome – but I can’t wait to chase him and eat muffins too! But for now…you win mini pumpkin chocolate chip muffins.
Linking up with (view badges after recipe): Melt in your Mouth Monday, Handy Man Crafty Woman, A Mummy Too, Honest Mum, Free From Farm House, Cuddle Fairy
Recipe adapted from: The Minimalist Baker
Vegan Chocolate Chip Pumpkin Mini Muffins
Yield: 48 mini muffins
1 Flax egg (1 tbsp of flax meal mixed with 2.5 tbsp water)
1/2 Cup pumpkin puree
1 Cup almond milk + 1 Tbsp lemon juice
1/2 Cup brown sugar
2 Tbsp canola oil
1 Tsp vanilla extract
1 Tsp baking powder
1/2 Tsp baking soda
1/4 Tsp salt
1 Tsp cinnamon
1 Tsp ginger
1 Tsp nutmeg
3/4 Cup whole wheat flour
3/4 Cup unbleached all purpose flour
1/3 cup dark chocolate chips (non-dairy for vegan)
1 – Preheat oven to 375 degrees and grease muffin tin.
2 – Prepare flax egg by mixing flax meal and water in a large bowl – let rest for 5 minutes.
3 – Once flax egg is ready, add the pumpkin puree, almond milk, brown sugar, oil, and vanilla extract and stir. Then add salt, baking soda, baking powder, cinnamon, nutmeg + ginger and whisk.
4 – Carefully place flours into a sifter and sift over wet ingredients and stir.
5 – Add chocolate chips and stir again lightly until just incorporated. If the batter appears too thick, add a splash of almond milk or orange juice
6 – Spoon into muffin tins with a tablespoon – they’ll fill the mini muffin pan with the perfect amount.
7 – Bake for 10 – 12 minutes or until fluffy, golden brown and a toothpick inserted into the center comes out clean. (If you’re using a larger muffin tin bake for 20-25 min.)
8 – Let rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. Store in an air-tight container or bag. Freeze for longterm storage.