Spiced Pumpkin Muffins

My family recipes, which are the bulk of National Picnic's recipe collection, are published here as treasured. If you're an applesauce-instead-of-oil chef, feel free to send your edits via the comments section and we can add them to the footer.

These are great with breakfast, split in half and toast for extra crunchy crusty. Makes 24 standard sized muffins, or even more when adding raisins, nuts, etc.

Wet ingredients:

4 eggs
2 cups white sugar
1 (15 ounce) can pumpkin (if you are using some of a larger can, you can measure out an even 2 cups and it'll be fine)
1 cup vegetable oil

Dry ingredients:

3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

Mix together wet ingredients thoroughly. Prepare dry ingredients by mixing them together first in a separate bowl, then mix into the wet ingredients until completely blended. (If you're using a mixer, blend on low until the dry ingredients are moistened, then give it about 1 minute on high speed until completely blended).

Prepare muffin tin with papers or brush with oil. Fill each muffin cup 2/3 full.

Bake at 375˚ F for appx. 20-25 minutes or until a toothpick comes out clean.