Preheat the oven to 400 degrees F with a rack in the middle. Butter a 12-cup muffin pan
, if not nonstick.
together the flour, baking powder, cinnamon
, ginger, salt, baking soda
in a large bowl. In a separate bowl, whisk together the butter with the pumpkin
, brown sugar
, buttermilk, vanilla and eggs
. Add to the dry ingredients and stir until just combined.
Divide the batter
into the muffin pan. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.
Slice the muffins
horizontally into three pieces. Place a tablespoon of the Cranberry Caramel Sauce between each layer, finishing
with a large spoon of the Vanilla Cream and a sprinkle of dried cranberries.