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Ingredients:
2 cups all-purpose flour
1/4 cup cornmeal
packed 1/2 cup light brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 tsp kosher salt (or 1/2 tsp regular table salt)

1 15-ounce can pure pumpkin puree
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup dried cranberries

Procedure:
Preheat the oven to 375 degrees and lightly grease and lightly flour one 12-cup muffin pan.

Use paper cupcake liners instead of greasing and flouring muffin cups if you like but I don't like taking a chance that the muffins might stick a bit to the paper after baking.

Use a large mixing bowl to combine 2 cups all-purpose flour with 1/4 cup cornmeal, a packed 1/2 cup light brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg and 1 tsp kosher salt (or 1/2 tsp table salt) and mix it up.

Make sure you break up the lumps of brown sugar really well and then make a well in the center of the flour and add one 15-ounce can pumpkin puree, 2 large eggs, 1/2 cup milk, 1/4 cup vegetable oil and 1 tsp vanilla. Whisk the liquid part together a bit, and then add 1/2 cup dried cranberries and gently fold everything together until it is just combined.

Use a 1/4 cup measure to divide the batter evenly into the muffin pan and then place the pan onto the center rack of the preheated 375 degree oven.

They'll take just about 20 minutes to bake and it's a good idea to spin the pan halfway around once while they're in there. Then use a toothpick to check for doneness.