Preheat oven to 350 degrees.
In a large bowl combine rolled oats, cinnamon, baking powder, and salt. Mix together until all of the ingredients are evenly distributed among the oats.
In another large bowl whisk together eggs, brown sugar, and vanilla extract.
Add pumpkin, coconut oil, and coconut milk. Whisk together until blended.
Stir in dried cranberries and let sit for about 1-2 minutes.
Pour wet mixture and pecans into dry mixture. Stir until all the oats are coated with the pumpkin mixture.
Divide baked oatmeal mixture among a 12-cup muffin pan.
Bake 25 -27 minutes. Let sit for about 3-5 minutes.
Serve warm with pure maple syrup.