Heat the oven to 400°F. Line a standard 12-cup muffin tin with paper liners, or grease each cup well with cooking spray. Set the pan aside.

In a large bowl, add the Raisin Bran, whole wheat flour, sugar, cinnamon, baking powder, baking soda, salt, and raisins. Toss until the cereal is coated and the spices are evenly distributed.

Add the canned pumpkin, eggs, vegetable oil, and plain yogurt directly to the bowl with the dry ingredients. A separate wet-ingredient bowl is not needed.

Use a spatula or large spoon to fold the batter together until no dry flour or pockets of yogurt remain. Stop as soon as it is combined. The batter should look thick and a little rough.

Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. A cookie scoop works well for even portions.

Bake for 20 to 25 minutes. Start checking at 20 minutes. The tops should look matte and feel firm when lightly pressed, and a toothpick inserted in the center should come out clean or with a few moist crumbs.

Let the muffins cool in the pan for about 5 minutes, then move them to a wire rack. Let them cool another 10 minutes if you want them to hold together cleanly.