Pumpkins were on sale, and I bought three of them, thinking of all the yummy stuff I would make with them, like pumpkin muffins for the kids’ after-school snacks. Plus those small baking pumpkins have so many seeds in them, which are also delicious. I found this recipe to follow and used fresh pumpkin puree from a pumpkin I roasted in the oven, and substituted whole wheat flour for half the flour it called for.
While I was making them Miles came into the kitchen and said, “Ew, it smells like pumpkin guts in here!” But he changed his tune when they came out of the oven and started gobbling them up. He said, “These are so good! Have you ever made pumpkin muffins before?” and I said “No I haven’t.” So he said, “Then that can be your I Never for today.” And I replied, “Ok, it will be.”