Whole Wheat Pumpkin Muffins

1/2 cup vegetable oil
2 geggs
1 2/3 c whole wheat flour
1 1/4 cup sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp baking powder
1/3 cup water
1 cup canned pumpkin puree
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350 degrees. Combine eggs, oil, water, and pumpkin. Sift dry ingredients together and gradually beat into first mixture. Bake in muffin pans for 25 minutes. *Chopped walnuts are optional!*

From:  Susan Frank