2 eggs, slightly beaten
2 cups brown sugar
1 cup solid pack pumpkin
½ cup corn oil
2 tablespoons orange zest
2 ½ cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon kosher salt
2 cups cranberries, halved
Step 1 Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Step 2 Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
Step 3 Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.
Step 4 Scoop batter into prepared muffin cups.
Step 5 Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.