Libby's Pumpkin Muffins With Cranberries

• Flour - All-purpose flour is a sturdy option for these muffins and will help prevent the cranberries from sinking to the bottom of the muffin tins.
• Spices - Use plenty of cinnamon as this warming spice goes incredibly well with these scrumptious muffins. Instead of nutmeg, cloves and ginger you can use homemade pumpkin spice.
• Baking powder and baking soda - Check the expiry date on the packaging of these products so that they cause a good rise in the muffins. 
• Eggs - Room temperature is best for mixing the eggs into the dry ingredients, creating a smooth textured muffin batter.
• Oil - I’ve used vegetable oil for these muffins instead of butter. Any oil that is unscented such as Canola oil or coconut oil, will work. Melted butter or even brown butter is a tasty alternative.
• Sugar - I’ve used white granulated sugar, which adds sweetness to the fluffy muffins and gives them a golden brown topping. While brown sugar could also be used, it may make the soft muffins overly moist. 
• Pumpkin puree -  Pumpkin pie filling is not a suitable alternative to pumpkin puree, so don’t get these two mixed up. The puree gives these muffins a cake-like texture and a good amount of moisture. I love Libby’s pumpkin puree. You can also use another brand of choice instead or even make your own pumpkin puree. See my tips section for this.
• Vanilla extract - I use good-quality vanilla extract in all my baked treats.
• Orange - Orange juice and orange zest has been added to these pumpkin muffins, similar to carrots cake! Make sure to finely grate the zest so that you don’t end up with large pieces in the muffins. 
• Cranberries - I’ve used fresh cranberries in this pumpkin muffin recipe, which can be cut into half or quarters if they are too large. Frozen cranberries could also be added to these muffins, but you may need to increase the baking time. Dried cranberries is another option. 
• Toppings - Garnish the top of the muffins with coarse sugar, sparkling sugar, powdered sugar, or pumpkin seeds.

How To Make Pumpkin Muffins

Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper cupcake liners. 

• Since every oven differs, I recommend to check on your pumpkin muffins after 20 minutes of baking. If the muffins require further baking, but the tops are getting too brown, cover them with aluminum foil for the rest of the baking. 
• I always prefer to eat these muffins within two days of baking for the best texture and taste, but they can be stored in an airtight container for longer in the fridge. 
• Whether you’re using homemade pumpkin puree or canned pumpkin puree, it’s best to remove as much moisture from this ingredient as possible so that the excess liquid doesn’t affect the baked muffins. Squeeze excess water from the pumpkin puree using a clean fine cloth and a fine mesh strainer.
• If you don’t enjoy cranberries in your muffins, use something like chocolate chips, cinnamon chips, nuts, dried fruit, for added decadence.