How to Make the Pumpkin Cranberry Muffins

• Preheat oven to 375° F. Line a muffin pan with cupcake paper liners or grease with nonstick spray. Set aside.
• In a large bowl, whisk together the dry ingredients of flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
• In a separate bowl, whisk together the eggs, pumpkin puree, oil, vanilla extract and milk to combine. Pour the wet mixture into the dry ingredients and fold the ingredients to combine together.
• Add dried, fresh or frozen cranberries and any other mix-ins you want at this time. The muffin batter will be thick.
• Using a large ice cream or cookie scoop (¼ cup) scoop the muffin batter into the prepared muffin tins.
• Bake the muffins for about 22-24 minutes. To check if your muffins are done, insert a toothpick into the center of one. If it comes out clean, the muffins are ready. You can also lightly tap the top of one of the muffins. If it springs back, the muffins are cooked and ready to eat. Let them cool for 5 minutes before taking them out of the muffin pan.
• Feel free to store them in a sealed container for up to 3 days, or freeze wrapped tightly in plastic wrap for up to 3 months.