Ingredients: 
- 6 cup(s) cereal, oat bran flakes
- 2 tsp salt
- 1 cup sugar
- 5 cup(s) flour, whole-wheat
- 5 tsp baking soda
- 1 tbsp ginger, ground
- 1 tbsp cinnamon, ground
- 1 cup raisins, golden
- 2 large eggs,
beaten
-
15 oz pumpkin, solid pack
-
2 tsp vanilla extract
-
1-quart buttermilk, low-fat
-
3/4 cup oil, canola
Frosting:
Beat 12 ounces of Neufchâtel cream cheese, ½ cup of confectioners’ sugar, 2 tbsp of low-fat plain Greek yogurt, and a ½ teaspoon of vanilla extract in a mixing bowl until smooth.
Directions:
1. Preheat oven to 400 degrees F.
2. Line 3 muffin pans with paper muffin cups.
3. In a large bowl, mix together cereal, salt, sugar, flour, baking soda, ginger, and cinnamon. Stir in raisins.
4. In a separate bowl, combine eggs, pumpkin, vanilla, buttermilk, and oil and stir until blended.
5. Mix wet ingredients with dry until batter just holds together. Do not overmix.
6. Spoon batter into muffin cups (about 2/3 full). Bake for 17 minutes.