Whole Wheat Pumpkin Muffins with Cranberries & Walnuts

Ingredients

• 2 ½ cups whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 ½ teaspoons pumpkin pie spice
• 1 cup canned pumpkin puree
• 2 tablespoons canola oil
• 2 eggs
• ½ cup honey
• ¼ cup maple syrup
• 2/3 cup buttermilk
• 1 teaspoon vanilla
• ½ cup walnuts, chopped
• ½ cup dried cranberries
• Cinnamon sugar, for sprinkling

  Directions

1. Preheat the oven to 375 degrees and oil a 12-cup muffin tin with non-stick cooking spray.
2. In a large bowl whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice. In a medium bowl whisk together pumpkin puree, canola oil, eggs, honey, maple syrup, buttermilk, and vanilla.
3. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir until just combined. Mix in walnuts and cranberries. Fill muffin tins completely with batter and sprinkle with cinnamon sugar. Bake for 20 minutes. Allow to cool in muffin tins for 3 minutes before removing to a wire rack. Yields 12 muffins.

Recipe adapted from Pinch My Salt

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