1 c. flour
1 c. whole wheat flour
1 1/2 c. firmly packed brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. salt
1/2 c. oil
1/2 c. apple juice
1 (16 oz.) can pumpkin
2 eggs

Heat oven to 350 degrees. Grease and flour 15x10x1-inch baking pan. In large bowl beat all ingredients at low speed until moistened. Beat 2 minutes at medium speed. Spread in greased and floured pan. Bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost and chill.

FROSTING:

1 1/2 c. powdered sugar
2 tbsp. butter, softened
1/2 tsp. vanilla
2-3 tbsp. plain yogurt

In medium bowl combine all ingredients, adding enough yogurt for desired spreading consistency. Beat until smooth. Frost cooled bars; sprinkle with nutmeg if desired. Refrigerate to set frosting. Yield: 48 bars.