Country Pumpkin Muffins

I know it's not fall yet, but we've had some unseasonably fall like weather recently which has had me craving certain comfort foods. And at the farmers market a couple of days ago I saw sweet potatoes, winter squash and just a few small pumpkins! I didn't buy any yet, but it made me remember the canned pumpkin in my pantry that I hadn't used. And I hadn't made these muffins for a few months so I remedied that real quick. These Pumpkin Muffins have become a family favorite since I first made them last year. My son downed about 5 of these moist and spicy muffins when he spied them! His girlfriend gladly took some home with her also. It's a good thing this makes a large batch! These tasty muffins freeze well; I just wrap them individually and place in freezer bags in the freezer. At this rate though, I'm not going to have any left to freeze!

Country Pumpkin Muffins ( adapted from Allrecipes)
ingredients:
2 cups sugar
1/2 cup vegetable oil
1 1/2 cups pumpkin, canned or fresh (there will be a little more than 1 1/2 c. in the can, but I just use all of it)
3 eggs
1/2 cup water
3 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 tsp. cinnamon
1 tsp. salt
nuts or sugar for sprinkling on muffins tops
Directions:
In a large bowl add the sugar, eggs, oil, water and pumpkin and beat well. In another bowl, combine flour, baking powder, soda and spices and blend into the pumpkin mixture. Do not over mix. Spoon batter into greased muffin tins, or paper liners, filling about 3/4 full. If desired, sprinkle tops of muffins with course sugar or chopped nuts. Bake in a preheated 400 degree oven for about 15 minutes. This makes about 27 muffins, which is a good thing in this family!
These muffins are so moist and addictive! Yes, you can add nuts and raisins to the mix, but my family won't eat them if I do, so I adapted the recipe to our tastes. Enjoy!