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Blueberry pumpkin muffins with melted chocolate

Blog

Seasonal Paleo and gluten free recipes 

Blueberry pumpkin muffins with melted chocolate

Laura | Lau Sunday cooks

As I had already mentioned last week when I told you about my first ever pumpkin experience, during this month I am going to share with you a few pumpkin recipes. So here it is, my second one: Blueberry pumpkin muffins that are, particularly, special for me... and I shall now tell you why:

I secretly watch TV programs, like Great Britain Bake Off (please, keep it in secret ok?), I hang around (longer than usual) at the cakes displayed in the pastry shops and admire openly bloggers* who make awesome cakes. Even though I only started taking my baby steps a few month ago, my passion for confectionery grows everyday and so does my desire to learn and cook more. This is why these blueberry pumpkin muffins were such a big challenge for me, and, after seeing the results, I couldn’t be happier.

Blueberry pumpkin muffins with melted chocolate (Paleo, GF) | Lau Sunday cooks

However, when baking it’s not all about looking-yummy, it is also about the cakes, pastries or whatever you are baking, having to taste first-class too.

I made these muffins the day after I cooked the pumpkin bread as I had some pumpkin puree leftover. This time, I had a clear idea what additional ingredients were to be used beside the pumpkin dough: Pecans and blueberries.

Blueberry pumpkin muffins with melted chocolate (Paleo, GF) | Lau Sunday cooks

I bought the same blueberries that I used in my previous blueberry and apple tart recipe, a medium - large juicy dark-blue berry which gives great flavour, perfect for pastry making.

As I wanted the pumpkin to be the main ingredient to the mixture, in addition to coconut flour to make them gluten free, I dotted the top with some blueberries before baking, and diced pecans to fill the top.

Pumpkin and pecans muffins (Paleo, GF) | Lau Sunday Cooks

However, if you prefer filling the muffins with some blueberries, here are a few tips to make them more attractive:

  • Use frozen blueberries to prevent them bleeding too much into the muffin mixture.
  • Toss the berries in a little flour beforehand and dust of the excess. This will help stop them sinking to the bottom during baking.

In addition to nuts and fruit, I was wanting to add chocolate and have the chance for the first time to use my very cute cookery kit, a birthday gift from my lovely friend Judith last March. It’s funny because back then I didn't have this blog and, as I said, I wasn't really interested in confectionery, but when she gave it to me she said: I know you will use it some day and you will love it. She knows me so well, and I do love it !

Blueberry pumpkin muffins with melted chocolate (Paleo, GF) | Lau Sunday cooks

Until I decided to decorate the muffins with threads of melted chocolate, I played like I were a little girl making different drawings -sorry, I should have left some of these muffins to show my work of art before I have eaten them-.

Blueberry pumpkin muffins with melted chocolate (Paleo, GF) | Lau Sunday cooks
Blueberry pumpkin muffins with melted chocolate (Paleo, GF) | Lau Sunday cooks
Blueberry pumpkin muffins with melted chocolate (Paleo, GF) | Lau Sunday cooks
Blueberry pumpkin muffins with melted chocolate (Paleo, GF) | Lau Sunday cooks
Blueberry pumpkin muffins with melted chocolate (Paleo, GF) | Lau Sunday cooks

This recipe is dedicated to you, Judith, as I love you and miss you.

Blueberry pumpkin muffins with melted chocolate (Paleo, GF) | Lau Sunday cooks

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* amazing cakes (and bloggers): Dolly | and | Oatmeal & Linda Lomelino


Blueberry pumpkin muffins with melted chocolate

Pumpkin adds the perfect sweetness to these delicious moist muffins, with blueberries, pecans and melted chocolate.

Makes 9

INGREDIENTS

1/3 cup pumpkin puree

1/4 cup maple syrup

1/3 cup coconut oil, melted

3  eggs, whisked

teaspoon vanilla extract

1/4 cup coconut flour

1/2 tablespoon cinnamon

1/4 teaspoon nutmeg

pinch ground cloves

pinch ginger powder

1/2 teaspoon baking soda

1/2 teaspoon baking powder

pinch salt

     INSTRUCTIONS

  1. Heat oven to 190 C - 350 F and line 12-hole muffin tin with deep silicone muffin cases. 

  2. Put the pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract in a medium bowl and mix together.

  3. In another bowl, whisk coconut flour, cinnamon, nutmeg, ground cloves, ginger, baking soda, baking powder and salt.

  4. Pour dry ingredients into wet ingredients and mix well. 

  5. Use an ice cream scoop to fill with batter half of the silicone baking cups. The mixture will be quite wet. 

  6. Dot the top of each muffin with 5-6 blueberries and cover the rest of the top with pecans.

  7. Bake for 35 - 40 mins or until firm and springy to the touch. A skewer inserted in the centre of a muffin should come out clean. Cool completely on a wire rack. 

  8. Put the squares of dark chocolate in a small bowl and place in the microwave for 10-20 seconds, then mix until smooth; it has to be pourable. Fill the piping bag and... let your creativity do the rest!

  9. Let cool for 15 minutes or until the chocolate has thickened.

By Laura | Lau Sunday cooks