five spice pumpkin muffins

Last year, my friend Kim brought these amazingly delicious pumpkin muffins that her mom baked to our friend's bachelorette weekend.  I asked her for the recipe and enjoyed making them last fall.  When another friend's bachelorette weekend (this past weekend) was approaching, along with the first day of fall, I had to make these muffins and share them.  Thank you to Kim's mom for a fantastic hand me down recipe!  

FIVE SPICE PUMPKIN MUFFINS

2 1/2 cups flour
1 1/2 cups sugar (white)
1 cup brown sugar
1 1/2 tsp salt
1 1/2 tsp baking soda
1/4 tsp baking powder
1- 16oz can of pumpkin
3/4 cup Canola oil
3/4 cup water
3 eggs
3/4 tsp each: cinnamon, cloves, nutmeg, allspice, ginger

Grease and flour loaf pans or use cupcake papers to line pans for muffins.
Bake at 350 degrees for 1 hour for a loaf; 20-30 minutes for regular muffins; 10-15 minutes for mini muffins.

Note: Although not the traditional technique for quick breads, I have had most success by mixing the sugars and oil, then adding the rest of the wet ingredients, and next adding the dry ingredients in this recipe.  I have used a whisk to break up most of the lumps before filling the muffin cups nearly full.