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1
Preheat oven to 400F.
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2
Spray muffins tins with non stick cooking sparay or lightly grease them with margarine or oil.
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3
I don't suggest using paper liners, they tend to stick to them.
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4
Sift together flour, baking powder, salt and spices.
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5
In a seperate bowl, wisk together pumpkin, maple syrup, brown rice syrup, oil, soymilk and vanilla, until well emulsified.
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6
Add orange zest to this mixture.
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7
Pour wet ingredients into dry and combine with a large wooden spoon or a stiff spatula.
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8
Fold in cranberries.
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9
The batter will seem too thick, but it's fine.
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10
Fill muffin tins (with an ice cream scooper, if you have one).
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11
You want to over fill them so they puff out all nice and big.
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12
Bake 20 - 24 minutes.
