These cranberry pumpkin muffins combine Libby's pumpkin puree, tart cranberries, orange juice, and warm spices—perfect for a cozy treat any time of year! Enjoy them for breakfast with yogurt or as a snack.
Preheat oven to 350°F. Line a 12-cup muffin pan with liners. In a bowl, mix flour, spices, baking soda, baking powder, and salt.
In another bowl, whisk eggs and sugar. Add pumpkin, oil, orange juice, vanilla, and zest. Mix until combined.
Add dry ingredients to the wet mixture.
Fold in cranberries.
Fill liners almost to the top. Bake for 22 minutes or until a toothpick comes out clean.
Cool in the pan for 5–10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.