Pumpkin Cranberry Muffins

1 1/2 cups unbleached white flour
1 1/2 cups whole wheat pastry flour
1 1/2 tablespoon baking powder
1 teaspoon salt
1 pinch cloves
1/2 teaspoon nutmeg
2 teaspoon cinnamon
3/4 cup walnuts, chopped
1/2 cup canola oil
3/4 cup maple syrup
2 cups pumpkin (cooked and mashed or canned)
1 tablespoon vanilla
1 cup dried cranberries

Put paper into muffin tins and preheat oven to 350 degrees.

Sift together the first 7 ingredients. Add walnuts. Whisk together the rest of the ingredients.

Slowly fold the wet into the dry until just mixed. DO NOT over mix.

Fill muffin cups about 3/4 full. Overfilling will cause them not to rise.

Cook for 15-20 minutes or until a toothpick inserted comes out clean.