1 cup pureed pumpkin (do not use pie mix)
½ cup Wayfare butter, melted
1 ¼ cups sugar (we prefer evaporated cane sugar)
2 Tbsp molasses
½ cup non-dairy milk (soy, almond or whatever is your favorite will work)
1/8 tsp ground cloves
¼ tsp ground allspice
½ tsp ground ginger
½ tsp ground nutmeg
1 tsp ground cinnamon
¼ tsp salt
1 Tbsp baking powder
1 ¾ cups all-purpose flour
1-2 cups chopped cranberries

Preheat oven to 375°.
Grease a muffin pan.
In a large bowl, cream Wayfare dairy-free butter, sugar, and salt.
Then, fold in pumpkin, molasses, milk, spices, and baking powder until thoroughly mixed.
Add flour and stir until fully combined (be careful to not overmix).
Gently fold in cranberries.
Fill prepared muffin cups 2/3 full.
Bake for 18 minutes or until a toothpick comes out clean.
Let cool 5 minutes and then remove from the muffin pan and let them cool fully.
Serve with Wayfare Salted Whipped Butter.