2tablespoon/10g canola oilor any oil of your choice
Pre heat oven to 375F and line the muffin tin and set aside.
In a bowl mix flour, salt, baking soda and pumpkin pie spice and set aside.
In a large bowl add both sugars, pumpkin puree, oil, Greek yogurt, egg and beat well to combine. Then add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
Place 12 paper muffin cup liners in muffin tins. Spoon batter into prepared cups. Bake at 375° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.