Preheat oven to 350F.
In a bowl, mix together all the wet ingredients: pumpkin puree, maple syrup, coconut oil, eggs, vanilla.
In another bowl, whisk together the dry ingredients: coconut flour, oat flour, spices, bp, bs, salt.
Pour dry ingredients into the wet and stir until just combined.
Fold in cranberries and walnuts.
Scoop batter into paper-lined muffin tins. I made 10 large muffins.
Mix strussel topping together and disperse evenly over muffins.
Bake for 20-25 minutes in a 350 oven, or until toothpick comes out clean.