Preheat oven to 350 degrees. Line two 24-cup muffin tins with paper liners; set aside.
In a large bowl, stir together eggs, milk, vegetable oil and grated carrot, zucchini and/or pumpkin.
In a separate bowl, whisk together all purpose and whole wheat flours, sugar, baking soda, cinnamon and salt. Add to wet mixture and gently incorporate. Fold in cranberries and pumpkin seeds. Do not overmix.
Spoon batter equally into muffin tins and bake 20-25 minutes, rotating pans half-way through.
Recipe and photo by Jennifer Hill