If you can only get one can of pumpkin puree this season, I highly recommend a recipe that I have seen referenced by a number of sources. They have been amazingly good and were most popular with my father. I kept them refrigerated and never needed to microwave them, just let them warm to room-temp or even still chilled before consuming.
My thoughts are that the cost of these muffins is actually cheaper than a batch of my favored banana bread. It's a tough call because I only get two loaves of bread out of a batch, and we got 24 muffins out of the pumpkin recipe. The key is that the fresh pumpkin I used to make the puree only cost me $2 while the bananas can cost more than that depending on the brand we have on hand. Otherwise, I would say the price is even all the way across. However, based on the success of the banana bread, though, I would like to try another batch of the muffins with some walnuts or pecans in it, too. Then, I can say if they really are comparable. Nevertheless, the pumpkins are perfect for the fall season.
Speaking of muffins, here's something I didn't know: apparently, you can add water to empty muffin wells if you run out of batter to prevent the pan from browning. I've never needed this piece of trivia before, but it's nice to know just in case I do. My source for this and other fascinating bits of trivia is the author of $5 Dinners.