Dense and flavorful, these savory muffins are almost like popovers.  We tried making them with various flours, including whole wheat, and found the unbleached white to be the winner in this recipe.  The muffins would be terrific as part of a brunch, but could also be served warm with a hearty dinner of short ribs or stew.    Adapted from Fine Cooking.

1 C pumpkin pulp, cooked and roughly mashed
2 C spinach, roughly chopped
2 T parsley, chopped
3 T pumpkin seeds (or pepitas)
¼ C Parmesan cheese, grated
½ C Feta cheese, crumbled
1 T grainy Dijon mustard
2 eggs
¾ C milk
1 t sea salt or Herbamare
1 C unbleached flour
2 t baking powder
¼  t sea salt

Preheat the oven to 350̊F. Butter a 12-cup muffin tin. Put ¾ cup of the cooked, mashed pumpkin in a medium-sized bowl, keeping the other ¼ cup aside for topping. Mix in the spinach, parsley, pumpkin seeds, Parmesan, Feta and mustard. In a separate bowl, beat the eggs with the milk and add to the pumpkin mixture, then add the salt. Mix gently, so as not to break up the Feta too much and you want to keep some small chunks of pumpkin. Mix the dry ingredients together in a separate bowl, then add the pumpkin mixture. Fill the muffin tins almost to the top with the mixture. Top each muffin with a small dollop of extra pumpkin and a crumble of Feta, if desired. Bake for 20-25 minutes. Let cool completely before serving (or let sit overnight for flavors to meld). Makes 12 regular muffins.