Pumpkin-Cranberry Crunch Muffins

Heat oven to 350 degrees (F). Grease a muffin pan or 9x5x3-inch loaf pan.

In a mixer bowl cream the butter, gradually adding the sugar, until light and fluffy. Add eggs and beat until well combined. Set aside.

In a separate bowl combine the flours, salt, baking powder, baking soda and spices.

In another bowl mix the pumpkin and the maple syrup.

Stir half of the dry mixture into the butter mixture. Then stir in half of the pumpkin mixture. Repeat with remaining dry mixture and remaining pumpkin, mixing after each.

Gently fold in the cranberries.

Divide the batter evenly into the muffin cups (filled all the way up for large muffins or 3/4 for medium muffins). Sprinkle granola on top.

Bake for 25-30 minutes or until a toothpick comes out clean. Cool 10 minutes in the pan, then transfer the muffins to a wire rack to cool completely.

Stir together the powdered sugar, orange juice and orange extract and drizzle on top of the muffins before serving.