Re-vamped carrot pumpkin muffins

My favorite baking recipe is my mom's pumpkin bread. I have converted it into a muffin recipe because I can control portions better--I have posted on this yummy vegan recipe previously. I bought myself some new measuring spoon I have been "spooning" (pun intended) over for months from Anthropology--baking today was my excuse to induct them into my kitchen.

The recipe turned out better than expected! Here it is after the jump...

Re-VAMPED Carrot Pumpkin muffins

In a large bowl mix the following:
1 cup whole wheat flour
1/2 cup oats
1/4 cup flax seed or wheat germ
1/4 cup cooking oil (olive, grapeseed, or peanut work well)
1/4 cup honey
1/4 cup packed brown sugar
1 cup pumpkin puree
1 cup shredded carrot (I used the carrot mush leftover from my juicer but throw a few in a food processor
       and you'll be good to go)
1 tsp cinnamon
dash ginger, dash cloves
1/2 tsp salt
1 1/2 tsp baking soda
1/2 cup yogurt chips (can use chocolate chips or anything yummy you crave)

Load into greased (I use grapeseed oil spray) muffin tins and bake in a 350 degree oven for 15-25 minutes depending on the size of your muffins. Remove from oven when a poker in the middle of a muffin is clean--let cool and enjoy!