Preheat oven to 375 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups. Lightly coat cups with cooking spray; set aside. In a medium bowl stir together all-purpose flour, whole wheat pastry flour, baking powder, salt, and cardamom. Make a well in center of the flour mixture; set aside.
In another medium bowl combine egg, milk, sugar, oil, and vanilla. Add milk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently stir in cranberries.
Spoon batter into prepared muffin cups, filling each about two-thirds full. Sprinkle with pistachio nuts. Bake for 15 to 18 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm.