2/3 cup granulated sugar
1/3 cup canola oil
1 large egg
3/4 cup canned pumpkin or pumpkin puree
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup dried cranberries (raisins or chocolate chips can be substituted)
Pumpkin seeds, for garnish (optional)
1. Preheat the oven to 350 degrees. Line the compartments of a muffin pan with paper liners (or spray with cooking spray).
2. In a food processor fitted with the steel blade (or in a large bowl and using an electric mixer), process (or beat) the sugar and oil until light, about 1 minute. Add the egg and pumpkin and process 30 to 45 seconds longer or until well blended. Add the flours, baking powder, baking soda, cloves, cinnamon, and salt; process just until combined. Batter will be thick. Stir in the cranberries with a rubber spatula.
3. Scoop the batter into the prepared muffin pan, filling each compartment about two-thirds full. Top the batter with a few pumpkin seeds, if using.
4. Bake for 20 to 25 minutes or until the tops are golden brown and spring back when lightly touched.
Freezes well for up to 3 months.
171 calories per muffin, 26.2 g carbohydrate, 1.8 g fiber, 2 g protein, 6.9 g fat (0.6 saturated), 18 mg cholesterol, 167 mg sodium, 76 mg potassium, 1 mg iron, 40 mg calcium