Pumpkin Muffins
a la Rachel Vega

15 oz pumpkin, or 2 c fresh pumpkin
4 eggs
1/2 c vegetable oil
1/2 c applesauce
2 c sugar
3 1/2 c flour
2 t baking soda
1 1/2 t salt
1 t cinnamon
splash vanilla
1/4 t nutmeg
1/2 t cloves
1/2 t ginger

Mix pumpkin, eggs, oil, applesauce and sugar until well blended. Add dry ingredients until just blended.
Fill cupcake cups 3/4 full, or bread pan. Top with shelled pumpkin seeds. Bake at 350 for 25 minutes, or about an hour for bread, or until toothpick comes out clean. Makes 2 doz muffins, or 2 loaves of bread.
Note: They freeze really well! I throw one in the microwave for 30 seconds for breakfast or a snack.