Pumpkin Muffins!

All day I have been wanting to make pumpkin muffins. I have seen several recipes for them that vary slightly, but I tried one that was online. It is called "Perfect pumpkin bread" so I thought it must be the perfect recipe! Well, it wasn't perfect afterall. The dough came out weird-looking, but I baked it anyway. It is ok, but not what I was hoping for. They have a different texture and taste kind of bland. Maybe I will have better luck next time. This receipe doesn't even tell you how long to cook it for.

Pumpkin Bread Yields: 1 9-inch loaf 2 cups
flour 1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon salt
1 15 ounce can pumpkin puree
1 cup sugar
1 stick unsalted butter, melted and cooled
2 large eggs
2 teaspoons vanilla extract

1.Preheat oven to 350 degrees F. Spray a 9-inch loaf pan with nonstick baking spray. Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt in a large bowl. 2. Whisk together pumpkin puree, sugar, butter, eggs and vanilla in separate large bowl until smooth. Add the flour mixture to the pumpkin mixture and mix until just combined. Fold in the walnuts. 3. Scrape the mixture into the prepared pan and bake in the oven until a toothpick inserted into the center comes out with a few moist crumbs. Let cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.