A vegan cranberry muffin with a hint of orange and spice!
Preheat the oven to 400°F (200°C) and prepare muffin tins with either spray oil or cupcake liners.
Measure out all the dry ingredients ( 2 cups flour, 2/3 cup sugar, 2 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/4 tsp nutmeg, and 1 cup dried cranberries) and add them to a mixing bowl.
In a separate container (I like to use a large measuring cup) add all the wet ingredients. (3/4 cup milk of choice, 1 cup apple sauce, 1/3 cup oil, 1 1/2 tsp orange extract)
Give the wet ingredients a good stir and then pour them into the dry mixture and dried cranberries.
Stir with a spatula until it forms a smooth batter and then immediately fill the cupcake tins.
Place in oven and turn down the oven temperature to 375°F (190°C).
Bake for 18 minutes and then allow to cool before adding orange glaze if desired.
Mix the powdered sugar, orange juice, and orange extract in a small bowl until smooth, then drizzle over top of the cool muffins.