Just imagine these slightly warm from the oven with cream cheese on them. GAH! 
Cranberry Pumpkin Muffins
prep: 20 mins
cook: 20 mins
total: 40 mins
Servings: 12
Yield: 12 servings
Ingredients:
2 cups all-purpose flour
¾ cup brown sugar, packed
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
1 cup canned unsweetened pumpkin puree
2 eggs, lightly beaten
½ cup butter, melted
¼ cup buttermilk
2 teaspoons vanilla extract
1 cup dried, sweetened cranberries
Directions:
Step 1
Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
Step 2
Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
Step 3
Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tins about 3/4 full.
Step 4
Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from the pan. Serve warm or at room temperature.
Nutrition:
Per Serving:
253 calories; protein 3.7g; carbohydrates 40.2g; fat 8.8g; cholesterol 51.5mg; sodium 329.5mg.
Recipe courtesy of Allrecipes.com.
There’s something irristable about muffins fresh out of the oven- although I wouldn’t mind trading the cream cheese for some sugar icing! 
