Pumpkin Muffins

Today I made Pumpkin Bread and Muffins. I have several left over cans of Pumpkin from Thanksgiving.
I know...its Spring, but there is nothing like warm muffins anytime of the year, and this is what I had on hand.

My 6 year old walked into the kitchen, nose first... "mmmmm mommy what is that cooking? It smells soooo yummy!" I said Pumpkin muffins and every few min he asked "Is it done yet?" This was after he ate 4 pieces of homemade pizza!
Here is my version:

Pumpkin Bread

1 15 oz can Pumpkin
5 egg whites
3/4 cup applesauce (unsweetened)
1/4 cup vegetable oil
2/3 cup water
2 cups sugar
3 1/2 cups whole wheat flour
2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp fresh grated nutmeg
1 tsp allspice
1 tsp pumpkin pie spice
1/2 tsp finely ground cloves
1/2 tsp ground ginger
1/2 cups raisins*

*you can also add some orange zest or 1/3 cup shredded carrots or 1 mashed banana

Preheat oven to 350.
Combine the pumpkin, egg whites, applesauce, oil, water and sugar.
Mix until well blended.
In a seperate bowl, combine rest of dry ingredients with whisk.
Stir the dry ingredients into pumpkin mix until just blended.
Mix in raisins
Spray pans with PAM w flour or grease with butter
Sprinkle brown sugar and cinnamon on bottom.
Pour into 2 loaf pans, OR
Pour into muffin pans.
If using Muffin pans, bake 20 - 25 min or until knife inserted comes out clean.
If using loaf pans bake 45-50 min or until knife inserted comes out clean.
Cool and eat.
Yumm!