Do you have a weakness for muffins, quick breads and cookies? Walk past the bakery case and into your kitchen. That’s the best way to control what you eat. Here’s a whole grain pumpkin muffin recipe to get you started.

Whole Wheat Pumpkin Cranberry Muffins

1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 egg, beaten
3/4 cup canned pure pumpkin
1/2 cup packed dark brown sugar
3/4 cup low-fat buttermilk
3 tablespoons canola oil
1 teaspoon pure vanilla
3/4 cup sweetened dried cranberries (craisins)

Preheat oven to 400 degrees. Place paper baking cups in 12 regular size (2 1/2-inch) muffin cups. Spray paper baking cups lightly with cooking spray.

Place flour, baking powder, baking soda, salt, cinnamon and ginger in a large bowl. Stir to combine; set aside.

Place egg, pumpkin, sugar, buttermilk, oil and vanilla in a medium bowl. Mix well. Add to flour mixture, stirring until just combined. Stir in cranberries. Divide batter among muffin cups.

Bake 18 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.

Makes 12 muffins

Tip: Individually wrap and freeze muffins up to 1 month. Thaw at room temperature or warm in a microwave before eating.

cranberries, pumpkin, whole grain, whole wheat flour