Preheat oven to 200 degrees C. Grease or place paper muffin cups in a 12 cup muffin tin.
Mix the flour, brown sugar, baking powder, bicarb soda, salt, cinnamon, ginger, cloves and nutmeg together in a mixing bowl.
Beat the tinned pumpkin, eggs, butter, buttermilk and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tins about 3/4 full.
Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. Serve warm or at room temperature.