Preheat oven to 325°F (160°C) for muffins or 350°F (175°C) for loaf.

Combine sugar, salad oil, eggs, pumpkin, and brown sugar in a large bowl.

Mix the wet ingredients well.

In a separate bowl, whisk together flour, salt, nutmeg, allspice, baking soda, ground cloves, and cinnamon.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Add water and mix until smooth.

Pour batter into cupcake liners, filling each about 2/3 full.

Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. If baking in a loaf pan, bake at 350°F (175°C) for 1 hour for a large loaf or 45 minutes for small loaf pans.

Let cool in pan for a few minutes before transferring to a wire rack to cool completely.