Autumn Muffins-edited

INGREDIENTS
3/4 cup brown sugar
1/4 cup white sugar
2 cups whole wheat flour
1 cup all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons ground ginger
1/2 cup butter, melted
2 eggs, beaten
1 1/4 cups milk
1 cup chopped cranberries
1 cup grated, peeled apple
1/2 cup chopped dried figs
3/4 cup chopped toasted hazelnuts or walnuts
1/3 cup + 2 tbsp pumpkin puree or applesauce

DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
2. In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, pumpkin, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
3. Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.