Pumpkin Muffins

I attempted to make a pumpkin frozen yogurt recipe (which I think turned out bad; but I'm going to give it another try tonight), so I had have a can of pumpkin puree to use up and refused to let it go to waste.  Since I already had the oven on and ingredients out for for my banana bread, I decided I may was well make a pumpkin baked good.  I'd used this recipe to make pumpkin bread before, so I decided to alter it a bit based on the amount of pumpkin puree I can and make muffins. Personally, I prefer these over the Pumpkin Sumthin's because it's a bit more involved of a recipe, but is still easy. They're super moist too!

Pumpkin Muffins

Ingredients:
(Makes 12 muffins)

• 1/2 (15 ounce) can pumpkin puree
• 2 eggs
• 1/2 cup vegetable oil
• 1/3 cup water
• 1 cups white sugar (per original recipe it should be 1.5 cups, but that's way too sweet for me!)
• 1-3/4 cups all-purpose flour
• 1 tsp baking soda
• 3/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• Pinch of ground ginger

Directions:

• Preheat oven to 350 degrees F
• Lightly grease muffin tins (or use paperliners)
• In a large bowl combine the wet ingredients and sugar
• In a small bowl, combine the dry ingredients/spices
• Pour dry ingredients into large bowl with wet and mix
• Pour into muffin tin (each tin should be about 3/4 cup)

• Bake for ~18 minutes (use toothpick to determine when done)