To begin making the Pumpkin Oatmeal Muffins, preheat oven to 180 C. Grease or line 12 count muffin pans with butter or line with cupcake liners. Set aside.

In a large bowl combine the all purpose flour, oatmeal flour, baking powder, salt, cinnamon, ginger powder  together until combined. Set aside.

In a large bowl or a stand mixer; add in the oil, brown sugar and eggs and beat until creamy. Add in the pumpkin puree, milk and vanilla extract to the egg mixture and beat until well combined. Gradually add in the flour mixture to the wet mixture and combine until all the flour is well incorporated and you have a creamy cake pumpkin muffin batter. Do not overbeat the batter, just beat until all the ingredients are well combined.

Fold in the cranberries or cherries if using.

Spoon the batter evenly into the muffin cavities and fill them only half way through.

Place the muffin tray in the preheated oven and bake for for 10-14 minutes or until a toothpick or tester inserted in the center comes out clean.

Once baked, remove the muffins from the oven and allow it to cool completely.

Serve the Spiced Pumpkin Oatmeal Muffin topped with either chocolate ganache or cream cheese, or powdered sugar even some mustard sauce for breakfast or a snack.