Preheat oven to 375°F. Line a 12-cup muffin pan cupcake liners.  Set aside.

Make OAT FLOUR: Puree oats in a blender or food processor until they reach a flour-like consistency.  Add in the pumpkin pie spice, baking soda and salt, and pulse until the mixture is evenly combined.  Set aside.

In a separate large mixing bowl, whisk together the eggs, milk, pumpkin puree, cranberries, maple syrup, oil and vanilla extract until evenly combined.  Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined.  (Try to avoid over-mixing.)

Portion the ingredients into prepared baking cups. 

Bake for 15-18 minutes, or until a toothpick inserted in the centre of the muffins comes out clean.  Remove from the oven and place the pan on a cooling rack for 5 minutes.

Serve warm.  Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.