Heat oven to 350°F. Coat well of a muffin tin (3.5 oz) very well with cooking spray.
Mix wet ingredients. In a bowl, mix the eggs and plant based milk together first. Then mix in the applesauce, maple syrup and vanilla. Whisk until smooth.
Mix dry ingredients. In a separate bowl, mix together the oats, baking powder, cinnamon, and salt until combined.
Gradually add dry ingredients to the wet ingredients. Fold with a rubber spatula until combined.
Fill the muffin tin by dividing the mixture among the muffin wells. The wells will be filled to the top without overflowing.
Top the muffins with dried cranberries and pumpkin seeds, pressing toppings into the batter.
Bake until golden-brown, 25-30 minutes.
Cool in a pan on a wire rack for 5 minutes. Remove muffins to finish cooling on a wire rack.
