pumpkin cranberry muffin madness

I've been making so many muffins lately. I make these muffins all the time, and they always turn out awesome. The recipe is from Vegan with a Vengeance, Isa Chandra Moskowitz's first cookbook. I love her recipes (she also posts recipes at The Post Punk Kitchen); they are so tasty and not hippy dippy and use common ingredients. Here's my mildly tweaked version.

1 3/4 cup flour
1 1/4 cup sugar (I usually use brown but white works too)
1 T. baking powder
1 t. cinnamon
1/2 t. each cloves, nutmeg, allspice (adjust to your taste - when I make this for Japanese people I usually lighten the spices, as they don't tend to appreciate the big fall spice mix)
1/2 cup soy milk
1/2 cup oil
1 cup pumpkin puree (I use canned, which I find at Kaldi Coffee or Seijo Ishii import store, but you could use kabocha puree and it would work well)
spoonful of molasses, maple syrup, or vanilla, if you have them on hand.
a few handfuls of walnuts or dried cranberries (optional)

Whisk the dry ingredients together (except for the nuts/dried fruit). Whisk the wet ingredients together in another bowl. Fold the wet into the dry and mix until moistened. Fold in nuts or fruit if using. Spoon into a greased or paper-lined muffin tin and bake at 400 degrees for 18-20 minutes, checking for doneness with a toothpick or fork. It should come out clean. Devour.