Cranberry Pumpkin Muffins

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.8 cup brown sugar packed
• 0.5 cup butter melted
• 0.3 cup buttermilk 
• 2  eggs lightly beaten
• 2 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.3 teaspoon ground ginger 
• 0.1 teaspoon ground nutmeg 
• 1 cup pumpkin puree unsweetened canned
• 0.5 teaspoon salt 
• 1 cup cranberries dried sweetened
• 2 teaspoons vanilla extract 

Equipment

• frying pan
• oven
• mixing bowl
• toothpicks
• muffin liners
• muffin tray

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
2. Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
3. Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tins about 3/4 full.
4. Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from pan.
5. Serve warm or at room temperature.