Pumpkin Cranberry Muffins

• 1-3/4 cup Whole Wheat Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1-1/2 Tablespoon Ground Cinnamon
• 1/2 teaspoons Nutmeg
• 1/4 teaspoons Allspice
• 1-1/4 cup Rolled Oats
• 1-1/4 cup Milk
• 2 Eggs, Lightly Beaten
• 2 sticks Unsalted Butter, melted
• 1 cup Dried Cranberries
• 1 cup Sugar
• 3/4 cups Shelled Pumpkin Seeds, Divided

1. 1. Preheat oven to 375u0b0F.
2. 2. Place paper liners in a 12-count standard size muffin tin.
3. 3. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice together in a large bowl. Stir mixture thoroughly. Stir in oats.
4. 4. In another bowl, combine the milk, eggs, and melted butter.
5. 5. Make a well in the middle of the dry mixture and pour the wet mixture into the well. Stir until just combined. Be sure not to over-mix the batter; you want to have lumps in it.
6. 6. Add the cranberries, sugar, and 1/2 cup of pumpkin seeds, and stir gently to combine.
7. 8. Using an ice cream scoop, spoon the batter into the muffin tins to fill the liners.
8. 9. Sprinkle the remaining pumpkin seeds over the top of the muffins.
9. 10. Bake for 20 to 25 minutes, until tops are nicely browned.
10. Recipe loosely based on Ina Garten's Tri-Berry Muffins from the Barefoot Contessa at Home cookbook.

whole wheat flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, ubc, rolled oats, milk, eggs, butter, cranberries, sugar, pumpkin seeds

Taken from tastykitchen.com/recipes/breads/pumpkin-cranberry-muffins-2/ (may not work)