Preheat your oven to 350 degrees F.
Add muffin liners to a muffin pan, or spray generously with non-stick baking spray. (Note: if you use liners, we suggest the parchment paper baking cup kind, as these muffins tend to stick to regular paper liners. Or, do what we do – spray the heck out of our pan with non-stick baking spray. They should come out just fine that way!). Set pan aside.
Combine your dry ingredients (flour, baking soda, spices, salt) in a small bowl and set aside.
Add all wet ingredients to a blender or food processor (or hand mix and mash if you don’t have one – no problem!). Blend until smooth and combined.
Finish by adding in the dry ingredients and blend for 15-20 seconds. Scrape down your blender or bowl, then mix/blend for another 20 seconds. Do not over mix! When in doubt, stop and hand mix the rest.
Lastly, fold in your dried cranberries and chopped pecans.
Scoop your batter evenly into the muffin pan liners of sprayed muffin cavities. Fill until about 3/4 full. Top with your cinnamon oat topping.
Bake muffins for 18 – 20 minutes. Muffins are ready when a toothpick comes out clean.
Remove muffins from oven and let cool for about 5 minutes before removing and moving to a cooling rack.
Enjoy your new healthy pumpkin cranberry treat!