Preheat oven to 375°F and place paper or silicone liners into a standard sized muffin tray.
In a medium bowl place flour, oats, baking soda, salt, pumpkin pie spice and cinnamon. Whisk to thoroughly mix together. Set aside.
In a large bowl whisk together eggs, pumpkin puree, plant based milk, melted coconut oil, coconut sugar and vanilla extract.
Gently fold the dry ingredients into the wet until just mixed. Do not over mix the batter to ensure a fluffy muffin.
Fold in the dried cranberries, pumpkin seeds, hemp seeds and chocolate chips.
Using an ice cream scoop or small measuring cup, scoop the batter into each muffin liner until about ¾ full.
Bake for 18 minutes or until the top is golden brown and a toothpick comes out clean. Let muffins rest for 15 minutes before enjoying. Store in an airtight container in the fridge for up to 5 days or in the freezer for 3 months.