Makes about 14 muffins

2   Eggs, beaten
1-1/2   cups Sugar
1   cup canned Pumpkin Pie Filling or canned or cooked Mashed Pumpkin
½   cup Vegetable Oil
1/3   cup Water (little less if using Pie Filling)
1-2/3   cups all-purpose flour
1   teaspoon Ground Cinnamon
1   teaspoon Baking Soda
½   teaspoon Baking Powder
½   teaspoon Salt
¾   cup Chopped Walnuts or pecans 

Pre-heat oven to 350º.

In a large bowl, mix eggs, sugar, pumpkin, oil and water. Combine flour, cinnamon, baking soda, baking powder and salt. Stir dry ingredients into pumpkin mixture; mix well. Fold in nuts. Fill greased or paper-lined muffin cups ½ - ¾ full. For regular-sized muffins bake for 20-25 minutes or until muffins test done. For jumbo-sized muffins bake for 30-35 minutes or until muffins test done. Do not over bake. Cool on wire rack.
Note - These muffins freeze well.

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