Cranberry Pumpkin Walnut muffins

The Recipe

1 stick butter
1/2 cup canola oil
2 cups canned pumpkin
2/3 cup buttermilk
4 eggs
2 tsp. vanilla
2 cups AP flour
2 cups whole wheat flour
1 Tbsp. baking powder
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp or so ground cloves
1/2 tsp or so nutmeg (or to taste- that can be strong for some folks)
1 tsp salt
1/2 tsp baking soda
2 cups lightly packed brown sugar
1 1/2 cups dried cranberries
1 1/2 cups chopped walnuts

Preheat oven to 400. Heavily grease 2 12-cup muffin tins.

Melt butter; whisk butter, oil, pumpkin, buttermilk, eggs and vanilla in large bowl. In separate large bowl, sift dry ingredients together, then add brown sugar, breaking up with whisk. Rub large lumps of brown sugar through fingers to break up- don't worry if there are still some lumps, that's ok. Add the wet ingredients to dry, mixing gently and quickly only until most of the flour disappears. Add cranberries and walnuts; finish folding in, being very careful not to overmix. Portion evenly into muffin tins.

Bake in center of oven for 20 minutes. Makes 24 rather large muffins.

The Story

Quick, full of fiber and flavor, these hold well for a couple of days after baking. The recipe could easily be halved, but I like to make a big batch.

Using all-oil (1 cup oil, instead of half-n-half with the butter) would certainly be a possibility, but I find it a little greasy that way.