Healthy Eating: Pumpkin Oatmeal Muffins

From the kitchens of Dr. Wortzel and his team at Integrative Dental Care, here is a yummy treat to get you going this summer!

Pumpkin Oatmeal Muffins

• 1/4 tsp of each cloves, nutmeg and ginger
• 1tsp baking powder
• ½ tsp each salt and baking soda
• 1C canned pumpkin
• 6oz (3/4 C) plain soy yogurt
• 2 TBS oil
• 2TBS ground flax seeds
• 6 TBS water

Preheat oven 375 degrees.  Spray a 12 cup muffin tin with cooking spray, set aside.  In a food processor, place the oats in, and process until fine and flour-like.  Transfer to a large bowl.  Add the flour, sugar, spices, baking powder, baking soda and salt.  Stir with a whisk.  In a separate bowl, whisk together the pumpkin,yogurt and oil.  In the food processor add the flax seeds and water, process about 1 minute until slightly foamy.  Add to the pumpkin mixture and whisk well.  Add the pumpkin mixture to the dry ingredients and stir just until moistened and incorporated (batter will be thick, do not over mix).  Spoon batter into the muffin cups.  Bake for 20 minutes or until a wooden toothpick comes out clean.  Cool in the pan for 5 minutes, then remove from the pan and cool completely on a wire rack.