In a medium bowl, combine the oat flour, baking powder, baking soda, salt and pumpkin pie spice, ginger powder and cinnamon.
In a large bowl, whisk together the pumpkin, egg, sugar Greek yogurt, almond milk and vanilla until well combined.
Slowly add the dry ingredients into the wet ingredients, followed by the cranberries. Mix until just combined. Cover and refrigerate 1 hour.
Heat your oven to 450 degrees and spray a muffin pan with cooking spray. Fill 8 of the cavities about 2/3 of the way full.
Bake for 5 minutes. Then, turn the heat down to 375 degrees and bake another 15-17 minutes or until a toothpick inserted in the center comes out clean.
Let cool COMPLETELY in the pan.
Devour!
Notes
* Starting the muffins off at high heat, then lowering, makes for nice big muffins tops! :)