Preheat oven to 375 degrees. Grease 12 muffin tins.
In a small bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Stir.
In a medium bowl, combine pureed carrots, eggs, oil, brown sugar, yogurt, and vanilla. Whisk together well. Stir in shredded carrots.
Add flour mixture to the carrot mixture. Mix until all the flour is incorporated.
Stir in cranberries.
Fill each muffin tin with a large scoop of batter. They will be filled to the brim!
Bake for 23-28 minutes, or until middle is firm and toothpick inserted into the center comes out clean.