1 3/4 c. all purpose flour
3/4 c whole wheat flour
1 1/2 c. wheat bran
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3/4 tsp. ground ginger
1/3 c. sunflower seeds
1/3 c. pumpkin seeds (or walnut crumbs or pecan crumbs)
1/4 c. white sugar
1 c. brown sugar (lightly packed)
1 c. mashed pumpkin
2 tsp. finely grated orange peel
1 c. milk
1/3 c. yogurt
1 tablespoon orange juice
3 tablespoons canola or olive oil
4 Tbsp butter, melted
2 1/2 c. (generous) thawed cranberries
Mix 3 tbsp. each of oat bran, sunflower seeds and pumpkin seeds (or walnut or pecan crumbs)
in a small bowl and set aside.
Pre-heat oven to 350.
Spray muffin tins with oil.
Whisk dry ingredients (from flour to the brown sugar) in a large bowl.
In another bowl stir together eggs, pumpkin, buttermilk and oil then pour into the dry ingredients
bowl and stir until just mixed. Fold in cranberries.
Fill muffin cups to 4/5 full.
Sprinkle with the topping, gently pressing the topping in a bit.
Bake 17-18 minutes or until the muffin springs back when the top is poked. Remove from oven and let cool 5 minutes then remove from pan.
Makes 18 muffins.