Fresh Cranberry Pumpkin Nut Muffins

• 3/4 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1/2 cup sugar
• 3/4 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup canola oil
• 1 3/4 cups homemade pumpkin puree or one 15 oz can
• 2 eggs lightly beaten
• 1 cup fresh cranberries, pulsed in a food processor to cut them them up
• 1 cup chopped pecans or walnuts

Heat oven to 350. Line muffin tray with liners or spray with baking spray.

In large bowl combine dry ingredients. In small bowl mix oil, eggs and pumpkin until combined. Add wet ingredients to dry ingredients. Gently fold in cranberries and nuts. 

Spoon batter into muffin tray. Bake 20-24 minutes, turning muffin tray halfway through.