Place an oven rack in the center of the oven, then preheat the over to 425 degrees. Lightly spray a muffin tin with olive oil.
In a large bowl, whisk together the pumpkin, maple syrup, olive oil, cocunut milk, and vanilla until well combined.
In a seperate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Add the dry ingredients to the pumpkin mixture and stir until just combined. Fold in the cranberries.
Spoon the mixture into the muffin tin. Place the tin in the oven and reduce the oven temperature to 375 degrees. Bake until a tooth-pick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Let stand in tin for 5 minutes, then remove and serve warm.
Originally Submitted
2/26/2011
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