As per request, this is the recipe for the pumpkin muffins being served at our Applefest.
3 cups sugar
1 cup vegetable oil (I often replace half the oil with an equal amount of applesauce for a lower fat version)
1 2/3 cups pumpkin*
4 eggs, beaten
3 1/2 cups all - purpose flour
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves
2/3 cup water
Grease 2 loaf pans or mini muffin trays.
Combine sugar, oil, pumpkin and eggs; beat until light and fluffy.
Sift flour, baking soda, salt, baking powder, cinnamon, nutmeg, allspice and cloves onto wax paper. Add to pumpkin mixture alternately with water; mix until blended. Turn into pans.
Bake in moderate oven (350°) 45 minutes ( or until centers springs back when lightly pressed with fingertip) for loaves. Reduce baking time for muffins.
*Bake the pumpkin until soft and scoop out the seeds and then the flesh. (Don't forget to poke holes in the pumpkin before you bake it)