Pumpkin Muffins

This is another take-off on a friend's recipe that doesn't look much like the original. It worked well, and froze very well. I almost thought they were better after being frozen and thawed, but maybe I was hungrier then. They are a little sweet, but not too sweet. They remind me of baked oatmeal. We ate these in the car on Thanksgiving morning on our way "over the river and through the woods."

Combine:
1 1/2 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp allspice
3/4 tsp ginger
1 c. whole wheat flour
3/4 c. all purpose flour
4 tablespoons wheat germ
2 tsp baking powder
3/4 tsp salt
1 tsp baking soda
2 c. old fashioned rolled oats

Cream separately:
1 can (15 oz) pumpkin puree
1 c. plain, nonfat yogurt
heaping 1/2 c. brown sugar
heaping 1/4 c. canola oil

Combine wet and dry ingredients. Stir just until completely moistened. Fill muffin cups and bake at 350 for about 20 minutes or until done. Makes smallish 24 muffins.

Nutrition facts: 1 muffin has 112 calories, 3 g of fat, 175 mg of sodium, 2 g of fiber, 6 g of sugar, and 3 g of protein. They are high in vitamin A at 55% daily value (don't you just love pumpkin) and have some iron and calcium (6%)as well.