Pumpkin Muffins

This is the most requested muffin on the "menu" by my 15-year old daughter. If you see a good deal on canned pumpkin - stock up.  Sometimes it's hard to find in the stores after the holidays!

Ingredients:

15 ounce can pure pumpkin

3 cups white flour

1 ¾ cups white sugar

1 teaspoon salt

2 teaspoons baking soda

1 teaspoon cinnamon

1 cup canola or vegetable oil

½ cup water

4 large eggs

Directions:  Preheat oven to 375.   Put all ingredients into a large mixing bowl in the order above  and mix well either by hand or with hand mixer until smooth.  Use a 12 cup standard size muffin pan and put paper liners into each cup.  Put about ¾ of the pumpkin mixture into each.  Bake in the oven about 15-20 minutes or until a toothpick inserted into the middle of the muffins comes out clean.  Let cool on a wire rack about 15 minutes and then remove muffins.  Makes 24 muffins.  For a variation you can add 1 cup of semi-sweet chocolate chips.