Fall school holidays officially started on Monday and Lari and I have grand plans for the week. We decided for Lev to go to the nursery four times this week instead of three so Lara could get some solo time in with moi. And I with her.
I have to admit I had a bit of a guilt trip about this because Lev is still adjusting to the nursery and drop offs are still a bit touchy in the morning, but he is home for the whole week next week and Lara has ice-skating camp so it was the perfect solution.
We playgrounded a bit and had lunch on Monday, went to the museum yesterday, we’ve got a pumpkin carving date with some friends tomorrow and we’re taking a little train tour of Montpellier on Friday. I can’t believe I haven’t taken one of those yet and I’ve lived here for 7 years almost (enter face palm of shame). I know very little about Montpellier so I figured it’s probably high time to take the tour and learn something. We’re doing the headphones and everything.
In between somewhere there we also decided to prepare for Halloween next week with some cupcakes/muffins/whatevers. The initial plan was to make cookies but we found these cute Halloween cupcake liners so the decision was practically made. Pumpkin chocolate chip whatevers it was.
Now, I don’t know how you feel about cupcakes or muffins or whatevers but I feel like it’s very difficult to go wrong with them. You can pretty much experiment with anything and chances are it will turn out edible. I basically went totally rogue with these but I have to say they turned out quite delicious.
Here’s what you’ll need (I use all organic stuff but you can switch for regular if you don’t have it or don’t use it):
- 400g of pumpkin (I actually had 375g but I feel like that’s a weird number), cooked thoroughly and blended to a smooth puree.
- 2 cups of all purpose flour
- 1/2 cup of coconut oil
- 1 cup of brown sugar
- 1 egg
- 2 tsp of cinnamon
- 1 small packet of vanilla extract
- 1 1/2tsp of baking powder
- A dash of milk
- Chocolate chips (we used A LOT but it’s pretty much up to you)
- Any kind of decorations you like (our little bat sprinkles are obviously Halloween inspired)
Here’s what you’ll do. Preheat the oven to 175°C (350°F). In one bowl combine, flour, baking powder and cinnamon. In the other bowl combine, the pumpkin puree, egg, sugar, coconut oil, and milk. Add the wet ingredients to the flour mix. Slowly. Blend. Add the vanilla extract and your personal dose of chocolate chips. Blend until well combined. Line your cupcake tray and fill in the dough to about 3/4. They will rise but not too much. Bake for about 25 minutes or until a toothpick comes out clean.
Now these are very moist because that’s how we like them around here. If you feel like the dough is too wet, feel free to add more flour to make it fluffier.
Happy fall break and hump day!