Pumpkin Cranberry Walnut Muffins

1: Preheat oven to 400°F and line a muffin tin with paper liners.

2: In a small bowl, combine flour, pumpkin pie spice, salt, and baking soda; set aside.

3: In a large bowl, beat the eggs and sugar until well mixed.

4: Add the canned pumpkin and canola oil to the egg mixture and combine well.

5: Stir the wet ingredients into the dry ingredients just until moistened.

6: Fold in the fresh cranberries and chopped walnuts.

7: Fill the muffin tins evenly and bake for 20 minutes or until a toothpick comes out clean.