Spiced Pumpkin Bread & Muffins

★ 1 (15 ounce) can pumpkin puree
★ 4 eggs
★ 1 cup vegetable oil
★ 2/3 cup water
★ 3 cups white sugar
★ 3 1/2 cups all-purpose flour
★ 2 teaspoons baking soda
★ 1 1/2 teaspoons salt
★ 1 teaspoon ground cinnamon
★ 1 teaspoon ground nutmeg
★ 1/2 teaspoon ground cloves
★ 1/4 teaspoon ground ginger

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 7×3 inch loaf pan and grease one muffin pan.

2. In a large bowl, mix together the pumpkin puree, eggs, oil, water and sugar until well blended.

3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.

3. Stir the dry ingredients into the pumpkin mixture until just barely blended! DO NOT OVER STIR.

4. Pour into the prepared pans. I find it helps to use an ice cream scoop for the muffins. I filled them 2/3 the way full. The bread was about half way, maybe pushing 2/3.

5. Bake the muffins for 15 minutes at 425° F. Bake the bread for about 50 minutes at 350° F. Goodies are done when a toothpick inserted in to the center comes out clean.