1-Preheat your oven: Preheating your oven to 350°F (175°C) and lining a muffin tin with paper cups. This sets the stage for even baking and easy cleanup.

2-Whisk together dry ingredients: In a large bowl, whisk together the dry ingredients like flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. This mix ensures the flavors blend well and the muffins rise nicely.

3-Combine wet ingredients: In another bowl, combine the wet ingredients including eggs, sugar, oil, pumpkin puree, vanilla, orange juice, and orange zest until smooth.

4-Mix wet and dry ingredients: Pour the wet mixture into the dry one and stir gently until just combined, leaving a few flour streaks for tender muffins.

5-Fold in cranberries: Fold in the cranberries carefully to keep their shape.

6-Divide batter into muffin cups: Use an ice cream scoop to divide the batter evenly into the muffin cups, then add extra cranberries or sugar on top if you like.

7-Bake the muffins: Bake the muffins for about 20 minutes, or a bit longer if using frozen cranberries, until a toothpick comes out clean.

8-Cool the muffins: Let them cool in the tin for 10 minutes before moving to a wire rack. This step helps them set without getting soggy.

9-Finish the muffins: Once cooled, you can dust with powdered sugar for a nice finish.