Cranberry Pumpkin Muffins

• 2 cups all purpose flour
• 1 cup whole wheat flour
• 1 cup sugar
• 1-1/2 teaspoon cinnamon
• 1 teaspoon baking soda
• 3/4 teaspoon all spice
• 1/2 cup melted margarine
• 2-1/2 cup thick pureed pumpkin drain it first if pumpkin is too watery.
• 2 eggs lightly beaten
• 2 cups cranberries cleaned and halved
• l/2 teaspoon salt optional

Preheat oven to 350F. Combine in a large bowl all purpose flour, whole wheat flour, sugar, cinnamon, baking powder, baking soda,allspice and salt (if desired). Stir all ingredients mix well. Add margarine, pumpkin and egss, stirring the ingredients until moist. Stir in cranberries. Spoon the batter into 24 greased muffin tins. Put in oven for 40 minutes or until a tester inserted into the center of muffin comes out clean.