These moist, delectable muffins taste like autumn! Pumpkin, spices and fresh cranberries all combine for a muffin that is literally bursting with fall flavors. They are also very easy to make; no mixer required! I got this recipe from a cookbook I picked up in Vermont, and not long after, discovered my mother's new "favorite" quick bread was the same recipe! The final vote for this muffin was cast by cafe customers; this was a best seller!

Equipment needed: #10 Scoop Food chopper Muffin Pans 4 Quart Mixing Bowl

1 1/4 cups sugar

3/4 teaspoon salt

1 3/4 cups unbleached flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon grated nutmeg

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 cup water

1/3 cup vegetable oil

1 teaspoon vanilla

2 large eggs

1 cup canned pumpkin

3/4 cup chopped fresh cranberries (I use a chopper and can even chop them frozen when I can't get fresh!)

1/2 cup pecans or walnuts, chopped

Preheat the oven to 350-degrees. Spray the cups and top of 24 standard-sized muffin cups, or line with paper liners, then spray the top of the tin lightly.

Mix together the sugar, salt, flour, baking soda, baking powder and spices in a large bowl.

In a separate bowl beat together the water, oil, vanilla ,and eggs until well combined. Stir in the pumpkin and mix well.

Add the wet ingredients to the dry ingredients; mix gently but thoroughly until well-combined. Fold in the cranberries and nuts.

Fill the muffin tins about 1/2 full. (Using a #10 scoop insures all of the muffins will be the same size. If you have additional batter, fill more muffin tins or mini-loaf pans. Don't over-fill the muffin tins.)

Bake for 15 minutes, rotate the pans and bake for 5 more minutes. Check for doneness with a cake tester or tooth pick in the center of a muffin. Bake until the pick comes out clean.

Cool in the pans for 5 minutes, then remove to a cooling rack to finish cooling.