Well, the forecast was for rain this morning, and when I went out to fetch the paper the big drops were just starting.
So, I'm feeling rather unmotivated about going for morning walkies, which means there's some time, and a big bucket of cooked pumpkin in the refrigerator. So:
SVR Pumpkin Muffins!
Heat oven to 375°F.
Get out the mixing bowl. Let's see, now:
A pound or so of previously-cooked pumpkin.
A goodly drizzle of flax-seed oil.
A slosh of milk.
A moderate scoop of sugar... maybe 1/4 cup.
Ground cloves... about half again as much as seems prudent.
Plenty of cinnamon.
A fair dab of minced ginger.
Add all-purpose baking mix* until a muffin-batter consistency is attained.
Dispense into a well-lubricated muffin pan by any expedient means, and bake for 25-30 minutes, as needed.
Serve with Bacon!
* 5 pounds white whole wheat flour, 1 cup baking powder, 1/8 cup salt. Sift together. Store in a moth-proof bucket. Optionally toss in flax-seed meal, buckwheat flour, and whatever other ground-up grain-like products are handy.
** Without the shells, please.
Update: Left out the sugar initially. Also left out the sugar in the actual muffins I made this morning. I knew they didn't taste quite right! If you didn't grow super-extra-sweet pumpkins, don't forget the sugar. On the upside... they do taste OK, and they're probably better for me this way. Still, I think I'll eat the remaining ones with a bit of honey drizzled on.