Preheat your oven to 350°F (180°C) and line a muffin tin with 4 paper liners.
In a mixing bowl, whisk together the pumpkin puree, sugar, oil, egg, orange zest, cinnamon, nutmeg, ginger, and salt until well combined.
Add the flour, baking powder, and baking soda to the wet ingredients and mix until just combined. Be careful not to overmix.
Gently fold in the dried cranberries and chopped walnuts.
Divide the batter evenly among the prepared muffin cups.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy!
