Preheat oven to 350 degrees F. Fill 12-muffin pan with cupcake liners or spray with non-stick cooking spray.
In large bowl, combine flours, baking powder, baking soda, nutmeg and mix well.
In a medium bowl combine oil, eggs, brown sugar, honey and extracts, mix well. Stir mixture into the dry ingredients just until batter comes together. Don't over mix.
Do you know what happens to muffins if you over mix the batter? They become tough. You should only mix until dry ingredients are wet.
In a small bowl add 2 TBS of the batter the cream cheese, mix well and set aside.
Add pumpkin, cranberries, and oatmeal to the large bowl of batter and fold in gently until combined.
Spoon and spread about 2 or 3 tsp. of batter into a muffin cup in pan. Then spoon and spread about a tsp. of cream cheese mixture on top. Add another 2 or 3 tsp. of batter to top off the paper-lined muffin. Batter should be a little below top of paper liner. Repeat for remaining muffin cups. Top with coconut or walnuts, or both if you like.
Bake in preheated oven for 25 minutes until nice and golden brown and a toothpick inserted comes out with a few moist crumbs clinging to it.
Remove pan from oven and cool in pan for 10 minutes. Serve either warm or at room temperature.
*Baker's Note: I have been told that you should not bake muffins with empty cups in the pan. This recipe gave me 11 muffins with one empty. Instead of putting it in the oven empty, fill it with water. It is said that the water filled muffin cup will help with the rising of the batter filled muffin cups.