This recipe makes 12 Regular sized muffins or 24 mini muffins. They are best served slightly warmed. This recipe easily doubles for a crowd and can be made ahead of time. They can also be frozen and defrosted in room temperature. This recipe was adapted from a Cooking Light recipe.
2/3 cup (pre-chop measure) unsweetened dried cranberries, chopped
Preheat oven to 375 degrees
Measure out and add all dry ingredients, flour through ground cloves to large mixing bowl. Mix well with whisk.
Set up standing mixer. Add pumpkin through fresh ginger in mixer bowl. Beat ingredients at low speed until well combined.
Once pumpkin mixture well mixed, slowly beat in dry flour mixture, about 1/2 cup at a time.
Fold in chopped cranberries and combine with spatula.
For Regular sized Muffins
Place muffin liners in muffin tin and lightly spray liners with olive oil. Spoon batter full into muffin liners with a spoon.
Bake 25 mins. Check largest muffin in center with toothpick after 20 mins as baking varies with elevation and ovens. They should also spring back when touched on the center.
Remove immediately from pan and place on wire racks to start cooling. I gently use a butter knife or fork to help me get them out of the pan.
Sample while warm and enjoy!
For Mini Muffins
Lightly spray muffin tin with olive oil. No need for liners with the minis. Bake for 15 mins and check doneness with toothpick. Add on a minute or two of baking if needed. Overbaking will dry out these little cuties.
Give these minis just 5 minutes to cool on a wire rack before pulling out of pan onto wire rack.