Cranberry Pumpkin Muffins

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup canned pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup vegetable oil
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 2 eggs
• 1/2 cup milk

Directions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. In another bowl, mix the pumpkin puree, brown sugar, maple syrup, vegetable oil, eggs, and milk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the dried cranberries and chopped pecans.
5. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. Serve and enjoy these delightful Cranberry Pumpkin Muffins!