1 1/3 c. oat bran
1 c. rolled oats
1 1/4 c. skim milk
3/4 c. whole wheat flour
1/2 c. brown sugar
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
3/4 c. pumpkin, fresh (cooked) or canned
2 egg whites or 1/4 c. egg substitute
2 tbsp. vegetable oil
1/2 c. raisins

Preheat oven to 400 degrees. Combine oat bran, rolled oats, and milk in a bowl. In a separate bowl, mix flour, brown sugar, baking powder, and spices. Blend pumpkin, egg whites, oil, and raisins in a third bowl and then add to oat-milk mixture. Add in the flour-sugar mixture and stir contents just until moist.

"Grease" 12 muffin tins with vegetable oil spray and divide the batter equally among them. Bake 20 to 25 minutes, or until lightly browned.