Hearty Pumpkin Cranberry Muffins

3.0 cup King Arthur 100% Unbleached White Whole Wheat Flour
1.0 tsp Baking Powder
1.0 tsp Baking Soda
1.0 tsp Salt
1.0 cup Cranberries, dried, sweetened (craisins)
5.0 serving Pumpkin-Libby's 100% Pure Pumpkin (1/2 cup)
0.5 cup Applesauce, unsweetened
8.0 tbsp Crisco Pure Vegetable Oil
3.0 large Egg, fresh, whole, raw
2.0 tsp Cinnamon, ground
0.5 tsp Cloves, ground
0.5 tsp Ginger, ground
0.5 tsp Nutmeg, ground
3.0 tsp Vanilla Extract
1.0 cup, unpacked Brown Sugar
0.33 cup Granulated Sugar
1.0 cup, halves Pecans

Preheat oven to 350 degrees Fahrenheit. Spread 1 cup of pecan halves on a baking sheet. Toast for 10-15 minutes, until nuts turn a darker brown and are fragrant. Remove from oven and set aside to cool. In a large bowl combine flour, baking powder, baking soda, salt, and spices. In a medium bowl, mix together eggs, oil, applesauce, pumpkin, brown sugar, granulated sugar, and vanilla. Add wet ingredients to dry and mix until just combined. Batter will be thick. Break pecan halves into smaller pieces or chop briefly in a food processor. Fold pecans and cranberries into the batter. Grease 2 muffin tins or 2 loaf pans. Use 1/4 - 1/3 cup batter per muffin. Muffins bake for 20-25 minutes. Loaves will take 45 - 50 minutes. They are done when a toothpick inserted in the center comes out clean.

Serving Size: 24 muffins or two loaves

Number of Servings: 24.0

Recipe submitted by SparkPeople user ELIJAH85.