Cranberry pumpkin muffins are one of my favorite muffins.  The tartness from the cranberries with the delicious pumpkin flavor mixes to make a flavor profile I crave all year.  

Ingredients: 

1 ½ cups all purpose flour

1 cup vanilla protein powder

1 can pumpkin puree

½ cup brown sugar

½ cup granulated sugar

2 eggs at room temperature

1 teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

2 teaspoons pumpkin pie spice

1 tablespoon vanilla extract

1 cup fresh cranberries plus more for garnish

1-2 tablespoons sugar in the raw or granulated sugar

Directions:

1. Preheat oven to 350 and spray muffin cups with cooking spray.
2. Add pumpkin puree and sugars to a stand mixer.  Mix on medium speed until combined.
3. Add eggs one at a time and mix in. Add vanilla and extract and mix in. 
4. Whisk together flour, protein powder, baking soda, baking powder, salt, and pumpkin pie spice in a separate bowl. 
5. Gradually add dry ingredients one cup at a time scraping down the bowl as needed.
6. Add cranberries and mix in. 
7. Use a large cookie scoop to fill muffin tins. 
8. Press down 2-4 additional cranberries in the top of each muffin. 
9. Sprinkle sugar on top of each muffin. 
10. Bake for 20-25 minutes or until muffins are set in the center. 
11. Let muffins cool for 5 minutes before removing from tins to cool completely on a wire rack. 
12. Store in an airtight container. 
13. Enjoy!!