Step 1

Preheat the oven to 375 degrees F.

Step 2

Line an 18-cup muffin tin with paper liners.

Step 3

In a large bowl, add the flour, the sugar, the baking powder, the nutmeg, the cinnamon, the baking soda, the ginger, the salt, and the orange zest and stir to combine.

Step 4

Add the shortening to the flour mixture and cut it in until the mixture is crumbly.

Step 5

In a small bowl, add the orange juice, the beaten eggs, and the vanilla extract and whisk to combine.

Step 6

Add the orange juice mixture to the flour mixture and stir until it is just moistened.

Step 7

Add the cranberries and the pecans to the muffin mixture and fold to combine.

Step 8

Transfer the muffin mixture into the prepared muffins tin, filling each cup about 2/3 full.

Step 9

Bake until a toothpick inserted into the middle of the muffins comes out clean, about 18-20 minutes.

Step 10

Transfer the baked muffins from the oven to a wire rack and let them cool in the muffin tin, about 10 minutes.

Step 11

Transfer the cooled muffins from the muffin tin directly to the wire rack.

Step 12

Serve warm.