These were fine, but nothing to write home about. I had trouble with the extra moisture from the pumpkin throwing the cook time off; my first batch was definitely underdone and even the more done ones were more moist than fluffy. I found them undersweetened, although maybe that's intentional because they were about right with syrup and candied pumpkin seeds.

The recipe also makes an enormous batch, so I'll be finding out how well they reheat.

I don't particularly like rhubarb or muffins. But it's Mother's Day and my wife and son like both those things, so I roused myself and made them. They were really quite good!

The little chunks of rhubarb provide the balance that most bakery muffins seem to lack. They're particularly good warm while the rhubarb is still hot and soft. The batter is the right amount of sweet but not too much so.

The recipe says "walnuts", but I used pecans because, well, I always prefer pecans.

The recipe says it makes 12 muffins, but in my muffin tin it makes 16. The last 4 were prettier than the first 12; maybe the batter benefits from standing a few minutes.

Frankly, I still don't love rhubarb. But I do like the fact that the rhubarb puree mixes with the uncooked strawberries in a way that preserves the fresh taste and texture of both, and doesn't go gloppy or overly sweet. The shortcakes are definitely a hit.