Cranberry Pumpkin Muffins

Ingredients

• 1 cup All-purpose Flour
• 1 cup Whole Wheat Flour
• 1 teaspoon Baking Soda
• ½ teaspoons Salt
• 1 teaspoon Ground Cinnamon
• ½ teaspoons Ground Ginger
• ¼ teaspoons Ground Cloves
• 1 cup Pumpkin Puree
• 1 cup Sugar
• 2 whole Eggs
• ½ cups Vegetable Oil
• ¾ cups Fresh Or Frozen Cranberries, Chopped

Preparation Instructions

Preheat your oven to 400 degrees and line your muffin cups.

In a medium bowl, combine the flours, baking soda, salt and spices together and give them a quick swish with a whisk.

In your mixer, beat together the pumpkin, sugar, eggs and oil until it looks smooth. Then mix in the flour mixture until it’s just combined before stirring in the cranberries.

Divide into muffin cups, about 3/4 of the way up. Or you can be a greedy muffin maker like me and just heap the batter nearly to the top to use it all. Bake about 18-20 minutes, or until done. Let them cool a few minutes in the pan before removing them to a cooling rack.

Note: I like this muffin to be a little on the tart side. If you prefer a sweeter muffin, add 2-3 tablespoons more sugar.