1 1/2 c sugar
1 3/4 c flour
1 t baking soda
3/4 t salt
1/4 t baking powder
1 t ginger
1 t cinnamon
1/2 t ground cloves
1/8 t nutmeg
1/2 c canola oil
2 eggs
1/3 c water
8 oz pumpkin puree
Optional: 1 c chocolate chips

Preheat oven to 375.
Butter & flour 12 c muffin pan (or use Pam w/flour).
Mix dry ingredients until blended.
Add wet ingredients until just moistened.
Add chocolate chips if desired.
Scoop into muffin pan until cups are 2/3 full.
Bake 20-25 minutes until toothpick comes clean.

Freeze up to 3 months.