Pumpkin Spice-Cranberry Muffins

• Nonstick cooking spray
• 1/2 cup dried cranberries
• Juice from 1 large orange
• 2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 tablespoon pumpkin spice blend
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1 stick (8 tablespoons) unsalted butter, melted
• 1/2 cup pure pumpkin puree
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon orange zest
• Turbinado sugar, for sprinkling

1. Special equipment: a 12-cup muffin pan and muffin liners
2. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and lightly coat with cooking spray.
3. Combine the cranberries and orange juice in a small microwave safe bowl, cover the bowl with plastic wrap and poke a small hole to vent.
4. Microwave until the orange juice is warm, about 1 minute.
5. Set aside to let the cranberries plump, about 5 minutes, then drain off the juice.
6. Whisk the flour, granulated sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt into a medium bowl and set aside.
7. Whisk together the butter, plumped cranberries, pumpkin puree, milk, eggs and orange zest in a large bowl.
8. Add the flour-spice mixture to the pumpkin mixture and gently fold the batter together until it is just combined (it's ok if there are a few lumps).
9. Divide the batter evenly among the prepared muffin cups and sprinkle the top of each muffin generously with the turbinado sugar.
10. Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 24 minutes.
11. Cool the muffins in the pan for a few minutes before transferring to a wire rack to cool completely.

nonstick cooking spray, cranberries, orange, flour, granulated sugar, pumpkin spice blend, baking powder, salt, unsalted butter, pumpkin puree, milk, eggs, orange zest, turbinado sugar

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pumpkin-spice-cranberry-muffins.html (may not work)