Fall Cranberry Pumpkin Muffins

I was out of muffins and had those jack-o-lanterns still looking at me and the last of the cranberries I picked at Thanksgiving were finally ripe so I figured I'd try something new to me: Cranberry Pumpkin Muffins. They turned out beautiful! Somebody had 3 and it wasn't me!

Well, I looked up recipes on line. I modified them a little and came up with this:

Fall Cranberry Pumpkin Muffin Recipe

1 cup white flour
1/2 cup whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
dash cloves
1/4 tsp. salt
1 cup sugar
1/4 cup melted butter
1 egg
1 cup pumpkin puree (canned or fresh)
1 cup chopped fresh cranberries
1 soft apple, finely chopped

Preheat oven to 400 degrees. Line 18 muffin cups with papers or grease them.
In a small bowl, combine sugar and chopped cranberries and apple. Set aside.
In another bowl, combine flours, baking powder, baking soda, spices and salt. Make a well in the center.
In a third bowl, combine the butter, egg and pumpkin. Pour into the dry ingredients. Mix until almost combined. Fold in the berries & apple. Mix until all the flour is incorporated. Spoon batter into muffin tins to 3/4 full. Sprinkle lightly with a little sugar to get the glazed look. Bake for 18-22 minutes or until muffin tops spring back when pressed lightly with a finger.

Happy Fall!