1 1/2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1 c. sugar
1/4 c. butter, softened
2 eggs
1 c. canned pumpkin
1 c. fresh or frozen cranberries, coarsely chopped
1/3 c. chopped walnuts (opt.)

Preheat oven to 400 degrees. Line muffin cups with paper liners or grease muffin cups well.

In a medium bowl, combine first five ingredients.

In a large bowl, cream together sugar and butter until fluffy. Add eggs one at a time. Stir in pumpkin. Add flour mixture, stirring until just blended. Fold in cranberries.

Soon batter in muffin cups. Sprinkle with nuts. Bake at 400 degrees for 20 to 25 minutes. Makes 18 muffins.