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My mom has been making these for years and they're a family favorite! I'm not sure where she got the recipe, but she thinks it's Amish.
The muffins freeze well too.
16 regular-sized muffins
Preheat oven to 325 (or 350 if you want to make this in a loaf pan).
Mix oil, sugar and eggs in large bowl. Add pumpkin. Sift dry ingredients together in another large bowl, and slowly add to wet ingredients. Add the 2/3 cup water, little by little, as the batter gets thicker and harder to stir.
Grease and flour muffin tins (or 2 9x5 loaf pans). Bake for 30-35 minutes for muffins (or 1 hour for loaf).
This recipe was provided by Ann Motogawa from Evanston.