Preheat oven to 350ºF. Grease one 24-mini muffin tin, or two 12-mini muffin tins.
In a large bowl whisk spelt flour, baking powder, baking soda, cinnamon, ginger, and salt until well combined.
In another large bowl mix canned pumpkin, brown sugar, melted coconut oil, plant-based milk, eggs, and vanilla until smooth.
Gradually fold dry ingredients into wet ingredients. When muffin batter is still streaked with flour, add halved cranberries and fold to combined.
Divide muffin batter evenly between 24 holes in prepared mini muffin tin(s). Place in oven and bake 13-15 minutes, or until internal temperature of muffins reads 200ºF. Cool on rack 10 minutes and remove from tin. Muffins will keep, stored in an airtight container, for up to four days. They also freeze well!
Feel free to top your mini pumpkin cranberry muffins with extra pieces of cranberry if need be!