Of course I'm calling them David S Pumpkins muffins. Any questions?

It is decorative gourd season, mighty friendlies, and I got my October off to a properly spooky start by walking straight into a dangling spider in the garage this morning. Later this evening Rockford will be figuring out where we put all of the Halloween decor when we moved in some 10 months ago, and then we will commence with the spookyfication of hearth and home.

In further autumnal news, today I made some pumpkin muffins with a lot of chocolate chips and every fall-evoking spice in the cabinet. They were delicious, and they tasted like break-apart chocolate oranges because I also put an orange’s worth of zest in them.

The children, naturally, did not care for them.

David S Pumpkins Muffins
1/2 cup white sugar
1/4 cup maple syrup
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
zest of one orange
1 cup dark chocolate chips

Preheat the oven to 400 degrees. Pop paper liners into a muffin pan.

Mix sugar, maple syrup, oil, eggs, pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices, zest and salt. Add wet mixture and stir in chocolate chips.

Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20.

And here, friends, is what we’ll be having for dinner this week.

Monday: Chili: I made chili for a church thing yesterday, and I far overestimated how much I’d need. So the “spare chili,” as Pete calls it, will be appearing on our table this evening.

Tuesday: Meatball soup: I used to make Rachael Ray recipes all the time, and then I just stopped for no particular reason. Rachael fatigue, I guess. But lately I’ve been very enthusiastic about soup and meatballs — because I am about to turn 40 and that’s what happens, kids — and when I googled “meatball soup” this popped up.