Pumpkin Gingerbread Muffins

For the Muffins:rnrn Preheat the oven to 375 degrees.rnrn In a large bowl, stir together the dry ingredients and set aside.rnrn In a 2-cup measuring cup, measure and combine the pumpkin puree, oil, molasses and syrup. It will be pretty full, but mine has room after the measurements to be able to stir together carefully. add this mixture to the dry ingredients and stir to combine.rnrn Add the cranberries and pecans to the bowl. Add the boiling water and stir carefully. Don't splash yourself!rnrn Line or grease muffin pans. Divide the batter into the cups.rnrn Bake 20 minutes or until a pick comes out clean. Cool in the pans on a rack for 5-10 minutes and then remove the muffins and continue cooling on the rack. I ate a couple right away before icing them, but if you want to ice them, let them cool completely.
For the lemon icing:rnrn In a small bowl, combine the powdered sugar, lemon juice and 1 teaspoon corn syrup. Stir until smooth. You may need to add a little water to get the right consistency. It should be too thick to drizzle but when you spread it the marks smooth out by themselves.