With so much food to cook, eat, finish up, and polish off over the last few days, birthday cake was completely out of the question. It was Rusty's day-after-Christmas birthday, though, so something had to be done!
I wasn't sure there'd be enough fresh pumpkin for pies, so I'd taken some frozen puree out of the freezer when Rusty was in pie mode. As it turned out, the freshly roasted pumpkin provided the perfect quantity, so I was left with some to use up. After a quick search on Pinterest for pumpkin bread and muffins, I decided on Pumpkin Ginger Nut Muffins at Simply Recipes.
I had a bit more pumpkin than the recipe called for, so didn't add the extra water; I didn't have any candied ginger, either, so added more nuts (which weren't toasted); I also added 1/2 teaspoon of cloves to go along with the nutmeg, cinnamon, allspice, and ginger listed in the recipe.
Very yum! And good witih morning coffee, too.