Pumpkin-Cranberry Muffins

Sunday was a dreary day so I decided to whip up some muffins for breakfast.  I found a recipe for pumpkin muffins in my Four Sisters Inns Cookbook from Sonoma. The original recipe called for raisins instead of cranberries, but I thought that the addition of cranberries would complement the flavor of the pumpkin better than raisins would, plus I had some in the freezer so I figured, what the heck?!

1 1/4 cups White Flour
1/2 cup Wheat Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup Sugar
1/2 teaspoon Nutmeg
3 teaspoons Cinnamon
1/2 cup Walnuts, finely chopped (I omitted)
1 cup Fresh Cranberries, coarsely chopped
2 Eggs
1/2 cup Vegetable Oil
1 cup Canned Pumpkin
1/3 cup Water
2 tablespoons Maple Syrup
*Sprinkle of Brown Sugar (I added)

In a bowl, mix together both flours, baking powder, baking soda, sugar, nutmeg, cinnamon, and walnuts.  In a separate bowl, beat cranberries, eggs, oil, pumpkin, water, and syrup.  Add the dry ingredients to the wet ingredients and mix until just combined.  Spoon into greased muffin tins 3/4 full and top with each muffin with a sprinkling of brown sugar.  Bake at 375 degrees for 25-30 minutes.  Makes 18 muffins.