Jesse's Pumpkin Pieless Muffins

Mix:
15 oz. can pumpkin
3/4 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. evaporated milk   (1 can evap. for double recipe)
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
2/3 c. flour

Grease muffin tins.  Pour about 1/3 c. batter into each   (Do not fill!) 

Bake in 350-degree oven for ~20 minutes. 
Do not overcook.  Should be texture and moistness of pumpkin pie.
Test for doneness with toothpick, which should have crumbs on it.  Remove from oven before there are no crumbs on the toothpick. 

Serve with whipped topping.

Notes: 
Will make 12-15 muffins.
Can substitute 2 tsp. pumpkin pie spice for cinnamon, ginger, and cloves.