Ingredients
3 1/3 C flour
2 tsp. baking soda
3 C Pioneer or Big Chief Sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger
1 C oil
4 eggs, slightly beaten
2/3 C water
2 C canned pumpkin

Directions
Preheat oven to 350 degrees F. Prepare muffin tins by greasing or using paper cup holders; set aside. In a large bowl add flour, baking soda, Pioneer or Big Chief Sugar, salt, cinnamon, nutmeg and ground ginger. Mix until blended. Make a well in the middle of the dry ingredients and add oil, eggs and water; beat until blended. Add in pumpkin; mix together until all is blended.

Fill muffin tins three-quarters full and bake for 20-30 minutes or until toothpick inserted in center comes out clean.

*Cooks note: If you'd like to frost, orange icing or cream cheese frosting works best.