-Cut 1 pie pumpkin in half and scoop out the seeds.
-Roast at 350 face down in the oven for 1 hour and 15 minutes until very tender.
-Scoop out flesh and then stir well to blend.
-Preheat oven to 400°F with rack in middle.
-Butter or oil muffin pan if not nonstick.
-Meanwhile, whisk together the following in a large bowl:
1¼ cup whole wheat flour
1 cup oats
2 tsp baking powder
¼ tsp baking soda
1 heaping tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground allspice
¼ tsp ground cloves
½ tsp salt
-In a separate bowl, whisk together the following:
1 stick melted butter
¾ brown sugar
2 cups pumpkin puree
¼ cup Greek yogurt
2 large eggs
1 tsp vanilla
-Add to dry ingredients and stir until just combined.
-Stir in ½ cup cranberries and 1/4 cup TBS pumpkin seeds or walnuts.
-Divide batter among muffin cups.
-Bake until a wooden pick comes out clean, about 20 minutes.
-Cool slightly on a rack.