Whole Wheat Pumpkin Muffins with Cranberries and Walnuts

2 1/2 C. whole wheat flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 1/2 t. pumpkin pie spice
1 C. pumpkin puree (I use canned)
2 T. oil
3/4 C. honey
2 eggs
2/3 C. buttermilk
1 t. vanilla
1/2 C. sweetened dried cranberries (like Craisins)
1/2 C. chopped walnuts

• Preheat oven to 375 degrees. Lightly grease a standard size 12 cup muffin tin (I use cooking spray).
• In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside.
• In a separate bowl, whisk together pumpkin, oil, honey, eggs, buttermilk and vanilla.
• Pour wet ingredients into dry ingredients and stir together until just combined. Fold in the cranberries and walnuts.
• Divide batter evenly between 12 standard sized muffin cups. Bake 20-23 minutes in a preheated 375 degree oven. Muffins are done when they spring back lightly to the touch or when a toothpick inserted in the center comes out clean.