Cranberry Pumpkin Muffins

2 cups all-purpose flour
1 cup whole-wheat flour
1 cup sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon allspice
1/2 teaspoon salt -- optional
1/2 cup butter or margarine -- melted
2 1/2 cups pumpkin puree -- thick
2 whole egg -- lightly beaten
2 cups cranberries -- halved


Preheat oven to 350. In large bowl, combine flours, sugar, cinnamon, powder, soda, allspice and salt. Stir to mix well. Add butter, pumpkin and eggs, stirring the ingredients until they are just moistened. Stir in cranberries. Spoon into muffin tins and bake 40 minutes, or until toothpick comes out clean.

NOTES: Pretty tangy. Cranberries are easiest to halve when frozen.

Makes 24 muffins