Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and lightly coat with cooking spray.
Combine the cranberries and orange juice in a small bowl until the orange juice is warm. Set aside to let the cranberries plump, about 5 minutes, then drain off the juice.
Whisk the flour, granulated sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt into a medium bowl and set aside.
Whisk together the butter, plumped cranberries, pumpkin purree, milk, eggs and orange zest in a large bowl. Add the flour-spice mixture and gently fold the batter together until it is just combined.
Divide the batter evenly among the prepared muffin cups and sprinkle the top of each muffin generously with the turbinado sugar. Bake until golden brown and toothpick inserted in the center comes out clean., 20 to 24 minutes. Cool the muffins in the pan for a few minutes before transferring to a wire rack to cool completely.