Brenda’s Cranberry Pumpkin Muffins

• 1 Cup Whole wheat flour
• 2/3 Cup All-purpose flour
• 1 tsp Baking soda
• ½ tsp Baking powder
• ½ tsp Allspice
• 1 tsp Cinnamon
• 1 Cup Pumpkin

• ¼ Cup Skim milk (or Carnation milk)
• 2 Tbs Oil
• 1 Cup Brown sugar
• 1 Egg white
• 1 Cup Cranberries
• 1 Cup Chopped nuts (Optional)

1. Preheat oven to 350 degrees.
2. In a large mixing bowl combine flour, baking soda, baking powder, allspice and cinnamon. Mix well.
3. In another bowl add pumpkin, milk, oil, sugar, and egg white. Beat well.
4. Fold the cup of cranberries (and nuts, if using) into the dry mixture.*
5. Next, fold the pumpkin mixture into the dry ingredients, blending only to combine well.**
6. Place paper muffin liners into muffin cups and fill 2/3 full.
7. Place in oven and bake at 350 degrees for about 35 minutes.

Servings: 12

Cooking Tips:
* This helps to keep the berries/nuts from all sinking to the bottom of your muffins.
** Over mixing will cause a “tough” muffin.

Nutrition Information