Directions

1. Preheat oven to 375°. Spray cooking spray over 12 muffin tin. Set aside.
   
2. In a small bowl combine flour, baking soda, ginger, baking powder, cinnamon, salt, and cloves. Stir well with a whisk.
   
3. In the bowl of a stand mixer with a paddle attachment, combine sugar, pumpkin, buttermilk, brown sugar, oil, and egg. Beat at medium speed until well blended, about 3 minutes.
   
4. Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries with a spatula.
   
5. Spoon batter into prepared muffin tin. Bake at for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.