Ingredients:

  • 1.75 cups (210g) All-purpose flour
  • 1 cup (200g) Granulated sugar
  • 0.5 cup (100g) Light brown sugar, packed
  • 1 tsp Baking soda
  • 0.5 tsp Baking powder
  • 0.5 tsp Salt
  • 2 tsp Ground cinnamon
  • 0.5 tsp Ground ginger
  • 0.25 tsp Ground cloves or nutmeg
  • 1 cup (245g) Canned pumpkin puree
  • 2 Large eggs, room temperature
  • 0.5 cup (120ml) Neutral vegetable oil
  • 1 tsp Pure vanilla extract
  • 1.5 cups (150g) Fresh or frozen cranberries

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease thoroughly with non-stick spray.
  2. In a large mixing bowl, whisk together the pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is completely smooth and the sugars have begun to dissolve.
  3. In a separate medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Do not overmix.
  4. Gently fold in the fresh or frozen cranberries. For a professional look, reserve a few berries to press into the tops of the batter once portioned.
  5. Divide the batter evenly among the 12 muffin cups. Bake for 20–24 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool.