2 c. sugar
2 c. flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, slightly beaten
1/2 c. vegetable oil
1 c. solid pick pumpkin
1 1/2 c. chopped cranberries

STREUSEL TOPPING:

2 tbsp. flour
1/4 c. sugar
1/2 tsp. cinnamon
4 tsp. softened butter

Or use 1 1/2 teaspoon cinnamon, 3/4 teaspoon ginger, and 1/2 teaspoon cloves.

In large bowl, combine the first dry ingredients and set aside. In another bowl, combine eggs, pumpkin and oil. Add the liquid ingredients to the dry. Stir just until moistened. Stir in cranberries. Spoon batter into greased or paper-lined muffin cups, filling 3/4 full.

Prepare Streusel Topping as follows:

Combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Sprinkle topping over batter in cups. Bake at 350 degrees for 30-35 minutes or until toothpick comes out clean.