Shamelessly adapted from this recipe.
1 2/3 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1 cup canned pumpkin
1/2 cup water
1/2 cup canola oil
1. Throw together all of the dry ingredients. Stir them up.
2. Throw the wet ingredients on top. Stir again.
3. Put in greased muffin tins. Makes 18 good-sized muffins or 24 puny muffins. (I usually double the recipe and make 24 regular muffins and 24 mini muffins.)
4. Bake at 400 for maybe 15-20 minutes. (I have not yet refined this precisely. Also, watch them 'cause they burn fast.)
N.B. If you take a pumpkin and puree it up yourself rather than buying canned pumpkin, use 1 1/2 cups of this puree instead of the 1 cup canned pumpkin and 1/2 cup water.
N.B. Part Two: If you don't have nutmeg you can do a little more cinnamon, but I think nutmeg adds something essential. I do not think cloves add anything essential, which is why I don't use them.