Cranberry Pumpkin Muffins

• 2 cups flour

• ¾ cup sugar

• 3 tsp baking powder

• ½ tsp salt

• ½ tsp cinnamon

• ¾ tsp allspice

• ⅓ cup vegetable oil

• 2 large egg

• ¾ cup canned pumpkin

• 2 cups fresh or frozen chopped cranberries

Preheat oven to 400°F.

Sift together dry ingredients (flour through allspice) and set aside.

Beat oil, eggs, and pumpkin together until well blended.

Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until just moistened.

Fold in chopped cranberries.

Spoon into paper-lined muffin cups.

Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Each muffin contains about 200 calories, 7 g total fat, 1 g saturated fat, 35 mg cholesterol, 230 mg sodium, 32 g carbohydrates, and 3 g protein.