Pumpkin Spice Muffins

I made these little yummies for our family dinner party tonight. It is actually a sweet bread recipe but instead of baking them in bread pans I baked them in muffin pans and a bundt pan. So they are more cakey than muffiny. They are packed full of flavor and are so yummy with cheese cream. My oldest likes pumpkin apple butter on his. Very easy to whip up for friends and neighbors, and it makes the house smell so good! Don't you just love the cooler weather!

Pumpkin Spice Bread: 2 cups canned pumpkin, 3 cups sugar, 1 cup water, 1 cup vegetable oil, 4 eggs, 3 1/3 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, 1 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon nutmeg, 3/4 teaspoon ground cloves.

Heat oven to 350. In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Grease two 9 x 5 inch loaf pans and dust with flour. Evenly divide the batter between the two pans. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms. Slice and serve plain, buttered, or with cheese cream, and if you follow a good weight loss diet plan you don't need to be concerned to much because you can eat one or two muffins a day with no problem!