Quick and easy make ahead breakfast muffins baked with simple ingredients like sliced almonds, dried cranberries, and maple syrup.
Preheat oven to 350 degrees. Mix dry ingredients together in a large bowl and stir until will mixed. Set aside.
In a smaller bowl, mix together pumpkin puree, maple syrup, melted butter, and milk until smooth and uniform.
Add wet mixture to dry mixture and stir until there are no dry "pockets" left.
Scoop about 1/2 cup of oatmeal mixture into each cavity of a non-stick (or greased) 12-count muffin pan. Lightly press mixture into each cavity so that the top of each muffin is smooth.
Bake for about 25 minutes or until tops of muffins are firm when pressed. Allow muffins to cool completely in pan before removing. Store refrigerated in an airtight container.