2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
2 large eggs
1/2 cup packed light brown sugar
1/2 cup whole milk
1 cup pumpkin puree (canned solid pumpkin)
4 tablespoons melted unsalted butter
1/2 teaspoon vanilla extract
½ cup cranberries
Preheat the oven to 375 degrees F and spray non-stick spray in muffin pans. Sift the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt into a medium mixing bowl.
In a large mixing bowl, whisk together the eggs, sugar, milk, pumpkin, melted butter, and vanilla.
Add the dry ingredients to the wet and mix just until incorporated, being careful not to overmix. Fold in the cranberries. Divide the batter evenly among the muffin cups.
Bake until golden brown, 22 to 25 minutes. Remove from the oven and let cool in the tin for 10 minutes. How easy was that?! These are the perfect little treat and between these and the pancakes I think I've satisfied my pumpkin craving for now.