Something Old, but New

Hi Friends,
I thought it was time for something new and that I would post about something other than our wonderful son...

This is one of my favorite fall recipes. It's my grandma's pumpkin bread recipe that has morphed into wonderful pumpkin muffins that my family loves. I probably make these every two weeks during the fall season. They are quick and easy to make too, which is a bonus!

Pumpkin Muffins
Makes 18 muffins

1 cup dark brown sugar, firmly packed
1/2 cup sugar
1 cup cooked or canned pumpkin
1/2 cup oil
2 eggs
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ginger (or pumpkin pie spice)
1/8 cup water
1 cup raisins or chocolate chips
1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees.
Combine sugars, pumpkin, oil and eggs in a large bowl. Beat until well blended. Sift together flour, baking soda, salt and spices. Add flour mixture to pumpkin mixture, mix well. Add water and stir until incorporated. Add raisins/chocolate chips (and nuts, if using).
Spoon into muffin tins, filling 3/4 full. Bake for 20-25 minutes or until toothpick comes out clean.

Store in an airtight container up to 2 days (otherwise they get sticky).They also freeze well.