Pumpkin Muffins (more moist)

I got this from a cooking.com site; these are more moist than the previous ones--so if you want a higher fat muffin this is it and if you want a lower fat one try the other. This made 2 dozen regular sized muffins plus 4 giant sized ones---so probably 2 and 1/2 dozen of regular sized ones (I do not have all of them pictured here!)

Dry ingredients:

3 and 1/3 cup flour

2 tsp baking soda

3 cups of sugar (yup!)

1 & 1/2 tsp salt

1tsp cinnamon

1 tsp nutmeg

1/4 tsp ginger

Mix dry ingredients

Mix these wet ingredients and then add to dry ones:

1 cup oil

4 eggs

2/3 cup water

2 cup or one can of pumpkin

Oven 350--papers or greased and floured muffin tins--3/4 full. 20-30 min until pick comes out clean.

Frosting: 1/2 cup butter, 1 small cream cheese (around 3-4 ounces), 1 tsp vanilla, 1pound of confectionary sugar (can add a bit of milk or water if too thick.

There is also a lower fat recipe here: http://nannykimsrecipes.blogspot.com/2007/10/pumpkin-muffins.html