Brodys Cranberry-Pumpkin Muffins

• 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 puree
• 2 eggs, lightly beaten
• 2 cups fresh cranberries, halved

1. Heat oven to 350 degrees.
2. In a large bowl, combine the flours, sugar, cinnamon, baking powder, baking soda, allspice and salt (if using) and mix well.
3. Add the oil, pumpkin and eggs and stir until just combined.
4. Stir in the cranberries and spoon the batter into greased muffin cups.
5. 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.

flour, allpurpose enriched flour, sugar, cinnamon, baking powder, baking soda, allspice, salt, canola oil, pumpkin puree, eggs, fresh cranberries

Taken from cooking.nytimes.com/recipes/1013473 (may not work)