Monday, January 13, 2014

Winter Mornings

Nearly every one of my mornings start the same; the padding of tiny two year old feet from their resting spot next to mine. 

"Mommy? I want to sit on the sofa. Come on mommy, come on."

These really are some of the sweetest moments with my baby girl. She has my full attention, she's snuggly, her hair is a mop of soft, blond tangles. She rubs her eyes and nuzzles her head into my shoulder. 

If I stayed up too late the night before or failed to do the dishes from dinner. If I let myself become engrossed in online chatter. If I count the hours of sleep I had vs COULD have had. It's fairly easy to allow these early morning wakings to be a nuisance as apposed to a sweet moment with my girl.

And at least once a week, we make muffins. Sometimes she stays put on the sofa, watching her favorite show (Daniel Tiger or the close second for favorite Super Why). Sometimes she carefully drags the stool next to me and helps to measure and scoop and stir. Sometimes, by this point in the morning, Noah has stirred himself awake and joins us, be it in the kitchen or sofa. 

We make these so often that I no longer look at the recipe. I barely have to measure the ingredients. So often that when the water hits me in the shower, I smell of sweet cinnamon, sugar and nutmeg. Not only do they taste amazing, but I feel (dare I say) somewhat virtuous offering these to my children for breakfast and a snack throughout the day. I make these all year round; my go-to muffins. But the flavor profile almost begs for a chilly Fall or Winter morning. 



Pumpkin Muffins

- 3/4 cup whole wheat flour
- 3/4 cup almond meal
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 1 cup pumpkin puree 
- 2 eggs, beaten 
- 1/4 cup melted butter (or coconut oil)
- 1/4 cup water
- 1 tsp cinnamon
1/2 tsp all spice
1/2 tsp nutmeg

- Preheat oven to 350. Prepare your muffin tins; we like mini muffins!

- In a small bowl, mix together your flours, baking soda, salt and sugar. Set aside.

- In a separate bowl, mix together the pumpkin and eggs. Next, add the butter and stir until well blended. Then add the water. Finally, add the spices. 

- Add the dry ingredients to the wet. Stir until just combined; about 3 turns of the bowl and 6 stirs. The less you stir, the more moist and tender they will be.

- Scoop about 1 1/2 Tbs into your mini muffin tins. Bake for 18-20 minutes for regular 13-15 for mini.