Out of Season Muffins

We're 10 minutes away from the arrival of some friends, and August says, "Want pumpkin muffins." These were so easy to make a few days ago, and August and I had such a nice time making them, that I almost said, "OK, let's go make more." But then I pictured our friends arriving to find us covered in flour, egg all over the counter, the boy's mouth rimmed with the sugar he sneaked, and I said no. But during his nap I found 10 minutes to mix this up, so now we'll have an out-of-season snack this afternoon.

I think I decided to make pumpkin muffins in the middle of spring because I had a tub of cream cheese in the fridge and these muffins are an awesome cream-cheese-carrier. For 12 muffins, you mix 2/3 cup sugar, 1 egg, 3 tablespoons each water and oil, and 1/2 cup pumpkin. In another bowl, 1 cup flour (I do 2/3 white and 1/3 wheat), 1/2 teaspoon baking powder, 1/4 teaspoon each baking soda, cinnamon and salt, 1/8 teaspoon each ground cloves and nutmeg. Once I have them in the paper baking cups I top them with some walnuts (chopped or halves). Bake in 400 degree oven about 13 minutes.