I'm a big fan of having breakfast for dinner.
When I was little and my mom would make pancakes for supper, the mood was more playful and relaxed than if she'd made a real dinner. To this day, eating the wrong meal just feels more fun.
Here are the pumpkin muffins I made the other night to accompany our bacon and eggs. The recipe is only slightly different than the one found on Simply Recipes (namely, mine isn't heavy on the ginger.)
makes a dozen
1 1/2 C flour
1/2 teas salt
1 C sugar
1 teas baking soda
1 C pumpkin puree
1/3 C melted unsalted butter
2 eggs, beaten
1/4 C water
heaping 1/2 teas nutmeg
heaping 1/2 teas cinnamon
1/2 teas ginger
2/3 C chopped pecans or walnuts
Preheat oven to 350 degrees. In medium-sized bowl, sift together flour, salt, sugar, and soda. In another bowl, mix together pumpkin, melted butter, eggs, water, and spices. Combine wet and dry ingredients until just incorporated. Fold in nuts.
Spoon into greased muffin tin. Bake 25-30 minutes, until an inserted toothpick comes out clean. Enjoy!