Step 1: Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and all the spices until well combined.
Step 3: In a medium bowl, beat the eggs and then whisk in the pumpkin puree, oil, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not overmix.
Step 5: Gently fold in the cranberries until evenly distributed throughout the batter.
Step 6: Divide the batter evenly among the 12 muffin cups, filling them nearly to the top.
Step 7: Bake at 400°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for another 18-20 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.