How to make it

  • Preheat oven to 350 and line a cupcake pan with paper or silicone liners. In a bowl, whisk together the flour, baking soda and powder, and spices; set aside. In a separate bowl, cream the sugars and butter together until fluffy. Add the eggs, vanilla, and pumpkin puree, stirring until fully combined. Fold in the cranberries.
  • Slowly add the dry ingredients to the wet, stirring until just combined. Pour batter into prepared cupcake tins, filling each tin approximately 3/4 full. Bake for 20-25 minutes until a tester comes out clean. Allow to fully cool, then frost as desired or sprinkle with confectioners sugar.

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