Getting kids to school on time can be impossible, especially when it comes to breakfast. Cut yourself some slack Monday morning with a muffin on the go, and try to ignore the crumbs in the backseat.

Yield: 1 dozen muffins

In the bowl of an electric stand mixer, add vegetable oil and sugars. Mix for 2 minutes. With machine on low, add eggs one at a time, and mix until combined. Add pumpkin and mix for 10 more seconds.

In a separate bowl, sift together flour, baking powder, baking soda, salt, and pumpkin pie spice. Add to mixer, and mix until just combined. Add walnuts and cranberries and mix for 5 seconds.

Preheat oven to 350˚F. Line a muffin pan with paper liners. Spoon batter into each liner until 3/4 full. Bake for 35–45 minutes, until a cake tester comes out clean.