One lonely can of pumpkin puree has been sitting in the cabinet above my kitchen sink since early December, when I did my holiday baking. This evening I finally found a use for it, replacing the two point five bananas in the recipe mentioned here with 15 ounces of pumpkiny goodness. I also added a teaspoon of cinnamon and half a teaspoon of ginger.
The result was tasty but mooshy, despite the fact that the muffins passed the toothpick test. If I were to make this recipe again, I'd cut the pumpkin down to 3/4 of a can (12 or so ounces), and double the ginger.