CRANBERRY PUMPKIN MUFFINGS

By BobD

Ingredients

• 1 1/2 cups whole-wheat flour
• 1 1/2 cups all-purpose enriched flour
• 1 cup sugar
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon allspice
• 1/2 teaspoon salt (optional)
• 1/2 cup canola oil
• 2 1/2 cups canned pumpkin purée
• 2 eggs, lightly beaten
• 2 cups fresh cranberries, halved.

Details

Servings 24
Adapted from nytimes.com

Preparation

Step 1

Heat oven to 350 degrees.

In a large bowl, combine the flours, sugar, cinnamon, baking powder, baking soda, allspice and salt (if using) and mix well.

Add the oil, pumpkin and eggs and stir until just combined. Stir in the cranberries and spoon the batter into greased muffin cups.

Place the pans in the hot oven and bake for 40 minutes, or until a tester inserted into the center of the muffins comes out clean.