Low Fat Pumpkin Muffins with Cranberries and Walnuts

This original recipe was made with pepitas (pumpkin seeds), but I didn't have any in my pantry. So, I decided to substitute walnuts. I also don't keep buttermilk or pastry flour on hand, so I used regular milk and whole wheat flour. Then, I saw my dried cranberries and thought they would taste awesome in this muffin. I was pleasantly surprised with the result! These are moist and delicious. They are great for snacking (Eli LOVES them too!)

1 cup all purpose flour
1/4 cup wheat germ
3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/8 tsp nutmeg
3/4 cup packed dark brown sugar
3 tbsp molasses
1/4 cup canola oil
2 eggs
1 cup canned pumpkin
1 tsp vanilla
3/4 cup lowfat milk
1/2 cup chopped walnuts
1/2 cup dried cranberries (tossed in a little flour before adding, so they won't sink to the bottom)

Preheat oven to 400 degrees. Line 12 muffin cups with paper liners.

Combine the dry ingredients in a bowl, whisking together (through the nutmeg). Combine the sugar, molasses, canola oil, eggs, pumpkin, vanilla and milk. Whisk together. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Stir in the walnuts and cranberries (don't overmix!). Spoon 2 tbsp of batter into each muffin cup. Bake for 20 minutes at 400 degrees. Remove from muffin tin and cool on a wire rack. Makes 12 muffins.