Pumpkin Cranberry Whole Grain Muffins

(Makes 14 muffins with 17 grams of whole grain each)

Ingredients:

1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
1 cup white whole wheat flour (may be labeled as whole wheat pastry flour)
1 cup oat flour
1 cup pumpkin puree (not pie filling)
½ cup brown sugar
1 large egg, lightly beaten
2 Tbsp. olive oil
1 cup nonfat milk
1 cup fresh cranberries

Streusel Topping:
3 Tbsp. brown sugar
1½ tsp. butter
1½ tsp. white whole wheat flour
½ tsp. ground cinnamon

Directions:

• Preheat oven to 375 degrees. Coat muffin pan with nonstick spray.
• Combine dry ingredients baking powder through oat flour in a large bowl.
• Combine moist ingredients pumpkin through milk with sugar.
• Make a well in dry ingredients; add moist ingredients and stir to combine. Fold in cranberries.
• Make topping: Cut butter into sugar, flour and cinnamon. Sprinkle one teaspoon on each muffin.
• Bake 18 to 20 minutes.

Nutrition Analysis: