-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.