I brought these to work the other day and everyone wanted the recipe...so here it is! This recipe makes about 12 muffins so I usually double it.
1/2 C unsalted butter, melted and cooled
3/4 C packed brown sugar (I know it's not really wet, but it goes in this group)
3/4 C canned pumpkin
1/4 C well-shaken buttermilk
2 large eggs
1 t vanilla
2 C flour
2 t baking powder
1/4 t baking soda
1 t cinnamon
3/4 t ground ginger
1/8 t ground allspice
1/8 t ground cloves
1/2 t salt
1/3 C dried cranberries (I added more as I went until I like the amount that was in the batter)
You could also use raisins and pepitas (pumpkin seeds) if you'd like
--Preheat oven to 400 deg.
--Throw all of the dry ingredients together in a bowl.
--Mix wet ingredients together in the mixer.
--Slowly add the dry ingredients to the wet ingredients and then add cranberries.
--Put batter in muffin tins (with or without paper). These muffins do not rise a lot so fill about 2/3 full.
--Bake about 15 min. The time really depends on your oven so start with a low number and add time as needed. Muffins are done when you can poke a skewer in a muffin and it comes out clean.
--Cool on a cooling rack.