New Arrival Muffins

From the kitchen of Katie Willis

My friend in Colorado made these for me after Kate's arrival. They are a perfect snack to eat while nursing a baby in the middle of the night! They are pretty healthy, very sustaining, and higher in fiber.

4 Eggs
1 Cup Sugar
1 1/2 cups Oil
16 Oz Can pumpkin Puree

2 cups all purpose flour
1 cup whole wheat flour
1/4 cup wheat germ 
1/4 cup oat bran
1 tbsp cinnamon
2 tsp baking soda
1 tsp salt
2 tsp baking powder
1/2 raisins (Craisins are good too)
1/2 cup chopped pecans or walnuts
1/2 cup rolled oats to sprinkle on top  

-Preheat oven to 350 degrees
-In a small bowl, beat eggs, sugar, oil, and pumpkin until well mixed
-In a large bowl combine remaining ingredients, except rolled oats for topping
-Make a well in the middle of dry ingredients
-Pour liquid mixture into dry ingredients, stir to moisten
-Fill 24 greased or paper-lined muffin cups to the top. Sprinkle with rolled oats
-Bake for 20 minutes or until toothpick comes out clean

Yield: 24 large muffins

Variations:
-1/2 cup rolled oats may be substituted for the 1/4 cup wheat germ and the 1/4 cup oat bran
-1/2 cup applesauce may be substituted for 1/2 cup of the oil
-1 cup of all-purpose flour may be substituted for 1 cup of whole-wheat flour