Muffin Mondays!

Today's recipe for Pumpkin Cranberry Muffins perfectly complements the fall weather we have been having here in Vienna. It also happens to be a very appropriate ode to the Austrian obsession with pumpkins. They love their pumpkins here and have many traditional recipes that use the pumpkin to it's full potential. Here are a few examples; pumpkin bread, pumpkin seed oil, deep fried pumpkin, pumpkin soup, pumpkin salad, and of course pumpkin strudel. I decided to keep it simple and stick to muffins, here is my slightly adapted recipe, hope you enjoy.

Pumpkin Cranberry Muffins
Adapted from Cooks.com

1 cup whole wheat flour
1/2 cup all purpose flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1 cup brown sugar
1/4 c. butter, softened
2 eggs
1 tbsp. freshly grated ginger
1 cup canned pumpkin
1 cup dried cranberries
1 cup chopped walnuts

Preheat oven to 400 degrees.

In a medium bowl, combine first six ingredients.

In a large bowl, cream together sugar and butter until fluffy. Add eggs one at a time. Stir in ginger and pumpkin. Add flour mixture, stirring until just blended. Fold in cranberries and walnuts.

Spoon batter into muffin cups. Bake at 400 degrees for 20 to 25 minutes. Makes 12 muffins.

They're really yummy and the perfect treat for fall...

Enjoy!