I’m sitting at our living room table, looking out the window and sipping on some chaga latte. Today has been gray and rainy, the leaves have fallen off the trees and the sun sets at four in the afternoon. This is Finland in November and sometimes it’s quite a challenge, especially if you’re working with food photography. But luckily we’ve had the most beautiful autumn so far and all is good here otherwise.
I’ve been spending a lot of time at home during the last few months, as I’ve been working with some exciting projects (that you’ll hear more about soon!). On most days I wake up early, do my morning meditation, have breakfast with my man and then move into our bedroom (which I’ve also turned into my office) and start working. I like having no specific work hours and the freedom that comes with it, but it also takes a bit of effort to keep myself organized. So I try to have lunch dates, take a couple of yoga classes and go for a run / walk / coffee with a friend every week. Or I might invite someone over if I’ve been developing a recipe or cooking a lot. These things help me to create a schedule and especially at this darker time of the year, it’s so important to see friends and do some nice things together.
These muffins happened last week, when I was craving for a baked good that would serve as a breakfast and a snack, something to keep me fueled while working. I had a bit of leftover pumpkin, as I’ve been cooking with it quite a lot lately. It’s so easy to roast a big batch of pumpkin in the oven and then use it in salads or turn it into a soup…or into muffins like these!
To make these muffins more tasty, I added some grated apple and a few spices to the dough, which make these grounding and really nourishing. I wouldn’t describe these as a dessert muffin, as they’re not really that sweet and they go well with a savory topping. I’ve been eating the with a slice of goat cheese and some avocado, but also with sliced banana and loved both combinations. So I recommend having these leisurely with a cup of tea, sliced in half and topped with something good you like or take one with you as you leave the house and enjoy it as a balanced snack. And let’s hope that these will keep us nourished and energized until the winter comes. Stay cozy, friends! ♡
Pumpkin Apple Muffins (gluten + dairy free)
notes: I imagine mashed sweet potato would also work here well. if you’d like to try a vegan version, replace the eggs with chia or flax eggs and use maple syrup instead of honey. and if you’d like to use another flour, go for it! at least brown rice and almond flour would work in these too.
makes 8 big muffins
1 cup (240 ml) mashed pumpkin
3 tablespoons olive oil (or coconut oil)
3 tablespoons local honey (or maple syrup)
1 cup (240 ml) gluten free oat flour
1/2 cup (120 ml) buckwheat flour
1/4 cup (60ml) ground flaxseed
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ceylon cinnmon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
a pinch salt
+ hemp seeds for decorating
1. Preheat the oven to 400°F / 200°C. Grate the apples and place into a large bowl together with the mashed pumpkin, eggs, olive oil and honey. Mix well.
2. In another bowl, mix all the dry ingredients. Pour the dry ingredients over the wet ingredients and stir until combined.
3. Grease a muffin pan or muffin tins with coconut oil and spoon the batter into about 8 big muffins. Sprinkle some hemp seeds on top if you like. Bake for about 18-22 minutes until a toothpick inserted in the middle comes out clean. Let cool and then enjoy!