Cozy Up with Coffee This October at the Yardley Farmers’ Market

The arrival of October brings crisp air, colorful leaves, and a natural pull toward warming, cozy favorites—like coffee, tea, and hearty soups. It’s no coincidence that October 1 is also International Coffee Day, the perfect time to celebrate one of our favorite comforting beverages.

Coffee is more than just a morning ritual—it comes with some surprising health benefits. Studies show that moderate coffee consumption can support brain health, boost energy and focus, and even provide antioxidants that help protect cells from damage.*

For many, coffee is also about community: the simple joy of sharing a warm cup with a friend or treating yourself to something special at the market.

At the Yardley Farmers’ Market, we’re lucky to have Pearl Coffee Cart with us, an outstanding local coffee vendor who brings fresh, delicious brews to our market each week. Whether you’re in the mood for a hot cup of coffee, a perfectly crafted espresso drink, or want to take home a bag of small batch perfectly roasted beans to enjoy throughout the week, they’ve got you covered.

So as you stroll through Buttonwood Park this October, take a moment to warm your hands (and your spirit) with a cup of locally roasted coffee. It’s the perfect companion while shopping the market and soaking in the fall season. And if you’re looking for a cozy recipe to pair with your coffee, try making a batch of pumpkin muffins using seasonal pumpkin purée (see recipe below). They’re wholesome, lightly spiced, and just right alongside a steaming cup of coffee, one of fall’s most beloved comforts.

Pumpkin Muffins

(Recipe from: https://www.foodnetwork.com/recipes/ellie-krieger/pumpkin-muffins-recipe-2014196)

Ingredients

Cooking spray 

1 cup all-purpose flour 

1 cup whole-grain pastry flour 

1 teaspoon baking soda 

1/2 teaspoon salt 

1 teaspoon ground cinnamon

 1/2 teaspoon ground ginger 

1/4 teaspoon ground cloves 1/8 teaspoon ground nutmeg 

3/4 cup packed dark brown sugar

 3 tablespoons unsulphered molasses 

1/4 cup canola oil 

2 large eggs 

1 cup canned pumpkin 

1 teaspoon vanilla extract 

3/4 cup low fat buttermilk 

1/4 cup raw, unsalted pumpkin seeds 

Directions

Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack

*Reference: https://www.healthline.com/nutrition/top-evidence-based-health-benefits-of-coffee