Pumpkin Pecan Chocolate Chunk Muffin Cakes

Sleep walking. Such an odd hobby to take up. My two-year old son decided to get into it about 3 months ago. It was soon after he learn how to climb out of his crib that about a month later he learned how to open door handles. At first we thought it was just a phase and that it would pass. You know, kinda like when you’re a teenager and you decide to dye your hair several different colors and your mother rolls her eyes at you when you come down to show her the terribly bleached blonde hair with streaks of red in it? You think it’s totally cool. Your parents pray that it is just a phase and that your obsession with dark make-up, crazy hair colours and piercings will dissipate. That is how I felt with the sleep walking.

The first week and a half I thought This will pass. We just need to talk about not coming into Mommy and Daddy’s room four times a night. So I would have conversations with the parasite that will forever rely on me (also known as my son) that went something like this: “When you wake up in the middle of the night, what do you do?” Little Q’s reply “Mommy, I stay in my own bed”. Every night at dinner we would go through this conversation. And every night before putting him in bed we would have the same conversation. Didn’t matter because he still got up in the middle of the night, walked into our bedroom, tried to get into bed with us, I would walk him back to his own bed, lay him down and he would be completely ASLEEP! Four times a night. For 4 weeks. Note that my side of the bed is closest to the door. I was a total zombie begging the parenting gods to stop my son from enjoying this hobby of his. None of his friends were doing it and it was really starting to peeve me off! *sigh*

When my birthday came around and my husband asked what I wanted I said “A hook and eye”. He looked at me confused “You want a hook in your eye?”. I’m most certain that our toddler was having a tantrum in the background during this conversation and he did not quite understand my request. “I want you to spend $4 on a hook and eye lock for little Q’s door and attach it to the outside of it. And I am serious.” When I came home from work on my birthday he had added the hook and eye to the bottom of the door. We went through one more week of sleepless nights. Little Q would get wake up while sleep walking when he couldn’t open the door and he would cry. So of course I would go in there and get him settled back into bed, reminding him it was time to sleep. Eventually he stopped getting up through the night trying to escape from his bedroom while completely in zzz land. I’m sure when he is 16 and comes home with a nose ring or a tatoo, I will look back at this time and think Man I wish he would just go back to sleep walking… 

In the meantime I will enjoy this pumpkin pecan chocolate chunk muffin cake recipe. This is a great way to use up your pumpkins from Thanksgiving or Halloween. Just peel the pumpkin, cut into pieces and boil in hot water. Use your blender to purée. I stored mine in sterilized glass jars and used it for a double test run of this recipe as well as the pumpkin pie recipe. I picked up a really great tip from The Gluten Free Goddess when baking with pumpkin. You will want to use sugar to make the flavour of the pumpkin come out. My only problem with that is we don’t eat refined sugar. So, I used coconut sugar instead and it really made a difference from the first batch I made with raw honey. Now, I know you might be a little nervous when I introduce new and different ingredients to you but I didn’t talk about coconut sugar in the pumpkin pie recipe and I thought I better give you some info on it. You can get it at health food stores, or if you have an awesome local market like I do I get mine there. You can also now order it online at Costco and have it delivered straight to your home. It has a very low glycemic index and has a very high mineral content. Can’t say that about refined white sugar now can you? The other ingredient that I used here was sorghum flour. This you will find at the health food store. The protein and starch in sorghum is slowly digested in the body, which makes it ideal for people with diabetes. I also like how it gives more of a cake-like texture all while being gluten-free! Love!

 

Pumpkin Pecan Chocolate Chunk Muffin Cakes
 
Ingredients
  • ½ cup coconut oil
  • ½ cup coconut sugar
  • 2 tbsp chia seeds soaked in water for 5mins OR 2 eggs
  • 2 cups pure pumpkin purée
  • ½ cup almond milk
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp fresh ginger, crushed
  • 1 tsp sea salt
  • 1 pinch nutmeg
  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • 1 tsp xanthan gum
  • 1 tsp baking soda
  • ¾ cup pecans, chopped
  • 2 oz unsweetened chocolate, chunked
Instructions
  1. Place all wet ingredients in a bowl. Add cinnamon, nutmeg, sea salt and ginger. Mix well.
  2. Add brown rice flour, sorghum flour, xanthan gum and baking soda. Mix into wet ingredients but don't over mix!
  3. Fold in pecans and chocolate chunks. Place in muffin tins.
  4. Bake at 350 degrees for 40mins. Enjoy warm out of the oven or cool the next day!

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