These cranberry pumpkin muffins, made with Libby's pumpkin puree, tart cranberries, orange zest, and warm spices, are perfect for fall or any time of year! Enjoy them for breakfast with yogurt or as a snack.
Preheat the oven to 350°F and line a 12-cup muffin pan with liners. In a large bowl, mix flour, spices, baking soda, baking powder, and salt.
In a separate bowl, whisk eggs and sugar, then mix in pumpkin puree, oil, orange juice, vanilla, and zest.
Mix dry ingredients into wet, then fold in cranberries.
Fill muffin liners nearly to the top and bake for 22 minutes until a toothpick comes out clean.
Cool in the tin for 5-10 minutes, then transfer to a wire rack. Serve with powdered sugar.