Pumpkin Oatmeal Muffins

I am out of sandwich bread for school lunches, so I boiled some eggs and mixed up a batch of these hearty muffins. The original recipe came from the Taste of Home website, but I've adapted them to better suit my culinary style. 

Usually I like the convenience of paper cup liners, but the pumpkin gives these muffins a special texture that works better with greased muffin cups, so I used my canola oil spray this time.

This recipe makes about two dozen cupcake-sized muffins.

Pumpkin Oatmeal Muffins

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 3/4 cup packed brown sugar
• 2 cups quick oats
• 4 teaspoons baking powder
• 1 tsp. cinnamon
• 1/2 tsp. ginger
• 1/2 tsp. cloves
• 1 tsp. salt
• 1/2 tsp. baking soda

• 2 eggs
• 1 (15 oz.) can pumpkin
• 2/3 cup buttermilk (or 1/2 cup milk)
• 1/2 cup canola oil

•  1/2 cup raisins, optional

Bake at 375° for 18-20 minutes.