These muffins are a delightful combination of warm spices, pumpkin, and cranberries, perfect for a cozy treat.
Preheat your oven to 400°F (200°C) and prepare a muffin tin by lining it with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, ginger, and salt.
Whisking the dry ingredients helps evenly distribute the spices and leavening agents.
In another bowl, mix together the pumpkin, eggs, and oil until smooth.
Ensure the wet ingredients are well combined for a uniform batter.
Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing.
Overmixing can lead to dense muffins, so mix until you no longer see dry flour.
Fold in the dried cranberries and chopped pecans gently.
Coating the cranberries in a bit of flour before adding can prevent them from sinking.
Divide the batter evenly among the prepared muffin cups.
Fill each cup about three-quarters full for nicely domed muffins.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
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