An easy to make muffin packed with quintessential fall flavors.
In a large bowl, combine buttermilk and oats. Let sit for 30 minutes.
Preheat oven to 400 degrees. Line muffin pan with baking cups or spray with nonstick cooking spray. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and gloves.
Combine brown sugar and eggs with bowl of oats and buttermilk. Whisk in melted butter and vanilla.
Stir in dry ingredients into wet ingredients. Mix only until combined. Fold in pecans and cranberries.
Divide batter into prepared muffin pan filling each cup almost to the top. Bake in preheated oven for 15-17 minutes or until lightly browned. Remove from oven and let cool.
In a medium bowl, mix together powdered sugar and 2 Tbsp orange juice. Add additional orange juice to reach desired consistency. Drizzle over cooled muffins.