Pumpkin Muffins

I love muffins.  I really really love muffins, and so do the kids.  This time of year I want pumpkin in everything so pumpkin muffins are a natural.  I love these because they have oats, raisins and pumpkin seeds to make them really hearty, and they stay fresh and moist for a few days if stored in a container or ziploc bag.  This makes a lot, but they freeze well.  Feel free to cut the recipe in half though, that works well too.

1 1/2 cups all purpose flour
1 1/2 cups white whole wheat flour
         Feel free to use any blend of flours, as long as it totals 3 cups
1 tablespoon baking powder
1 tsp baking soda
1 tsp pumpkin pie spice, or cinnamon, or other sweet spice, optional of course
1/2 tsp salt
2 eggs
1 cup packed brown sugar
1/2 cup vegetable oil
1 cup pumpkin
1 cup yogurt or whey (since I make and drain yogurt I often have whey on hand to use up)
2 cups oats, old fashioned or quick not instant
1 cup raisins or dried cranberries
1/2 cup pumpkin seeds, plus more to decorate top if desired.

Preheat oven to 350.  Grease two 12 cup muffin tins.  In large bowl whisk eggs, sugar, oil, pumpkin, and yogurt till smooth.  Gently whisk in flours, baking powder, baking soda, spices and salt.  Fold in oats, raisins, and seeds.  Scoop into prepared tins.  Sprinkle the tops with additional pumpkin seeds or sugar if desired.  Bake 20 to 25 minutes till toothpick comes out clean.  Remove from pans, cool on a rack and store airtight for a few days. 

Makes 24 hearty muffins, great for when people are coming over.  Enjoy!