oatmeal pumpkin muffins

2 cups quick oats, dry
3/4 cup whole wheat flour
1/2 cup sugar
2 tsp cinnamon
1/8 tsp each of cloves, ginger, and nutmeg
1 tsp baking powder
1/2 tsp each of baking soda and salt
1 cup canned pumpkin
3/4 cup buttermilk or plain yogurt
2 eggs
6 TBSP ground flax meal (you can substitute 2 TBSP canola oil if you don't have flax meal...but it's so healhty and good - go get some!

Pre-heat oven to 375 degrees. Coat a muffin cup pan with cooking spray. Process the 2 cups of oats in a food processor or blender until fine. Transfer to a large bowl and add remaining dry ingredients (through salt). Whisk together the dry ingredients. In a separate bowl, whisk together the pumpkin, buttermilk (or yogurt), eggs, and oil. Add pumpkin mixture all at once to oat mixture. Stir just until moistened (do not over-mix). Spoon batter into muffin cups. Bake for 20 minutes, or until toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then remove muffins from the pan to a wire rack. Makes about 18 large muffins. (or 12 large and 12 mini-muffins)

Number of Servings: 18

Recipe submitted by SparkPeople user EAK000.