1. Preheat oven to 375 degrees F and line a muffin pan with paper baking cups.

2. In a large bowl, combine the flour, sugar, brown sugar, cinnamon, baking powder, and salt. Whisk together to combine and remove any clumps.

3. In a small bowl, mix together the egg, pumpkin puree, milk and apple cider.

4. Pour the liquid mixture into the dry mixture and mix just until combined. Be sure to not over-mix. Add cranberries, mixing just until incorporated.

5. Fill each baking cup with batter (should be filled almost to the top). Bake on middle oven rack for 18-20 minutes, or until a toothpick comes out clean.

6. Remove muffins from pan and allow to cool completely on a cooling rack. Keep stored in an air-tight container for up to 3 days.