Pumpkin muffins

Mmm...we love pumpkin bread in this house. Fall, winter, spring, summer, doesn't matter. But it does taste especially good this time of year. We tend to have more muffins than bread now since the kids are so good at putting the muffin papers in the pan. And, of course, a 20-minute wait for that delicious bite of warm pumpkin bread is easier to bear than the hour-long one.
I have one pumpkin bread recipe from my mom that's been our personal favorite for many years. Sometimes we make it plain, sometimes with nuts, cranberries, or chocolate chips. I don't remember where the recipe comes from, so I don't feel too guilty about sharing it here.

Pumpkin Bread
2 1/2 cup all-purpose flour
1 cup whole wheat flour
3 cup sugar
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 cup oil
2/3 cup water
4 eggs
1-16oz can pumpkin

Heat oven to 350. Grease bottoms only of two 9x5 loaf pans or three 8x4 loaf pans. In large bowl, combine both flours, sugar, soda, salt, cinnamon and nutmeg: mix well. In separate bowl, combine oil, water, eggs and pumpkin; mix well. Add to flour mixture. Beat one minute at medium speed. Pour batter into prepared pans. Bake until toothpick inserted in center comes out clean.
For 9x5 pans, bake 60-70 minutes.
For 8x4 pans, bake 50-55 minutes.
Cool 10 minutes, then remove from pans.
For muffins (makes a lot), I can't remember the exact baking temp and time. Either 350 or 375 degrees, fill 2/3 full and bake about 15-18 minutes. Or was it 20?

Now, another pumpkin muffin I've enjoyed is this one from Angry Chicken. This one is lighter on the fat and sugar, heavier on the spices (mainly the ginger). We just finished off a batch of these.
One thing I haven't had much luck with, but would like to find, is a heartier pumpkin-apple muffin. On the healthy side, but unhealthy enough to taste good. If I find one of these, I'll have to come back here and share.