Ingredients:
3 eggs
3 Tbsp vegetable oil
1 cup pumpkin
1 cup shredded carrot
2-1/2 cups water
1 Tbsp cinnamon
1 cup whole rolled oats
6 cups whole wheat flour
(rye flour may be substituted in case of wheat allergy)

Add first 6 ingredients and mix well. Add oats to blend. Then, add whole wheat or rye flour a little at a time to blend. Cover mixer with towel to prevent splattering. Add mix to muffin pan (that has been prepped with cooking spray). Build muffins up to desired size. Bake at 350 degrees for 25 minutes. Each muffin yields 6 to 12 servings (depending on size of dog). For later use, freeze muffins.