Preheat oven to 350°F (175°C) and spray a 6-loaf mini loaf pan with avocado oil.
Make flax eggs by mixing 2 tablespoons of flax meal with 6 tablespoons of water and let it sit for 5 minutes.
Add dry ingredients to a large mixing bowl: oat flour, pumpkin protein powder, flax meal, baking soda, cinnamon, pumpkin pie spice, and salt. Add the pumpkin puree, flax eggs, ⅓ cup maple syrup, melted coconut oil, and vanilla extract. Stir until just combined. Fold in the dried cranberries
Spoon batter into mini loaf cups about ¾ full.
Bake for 25–30 min or until toothpick comes out clean. Let cool in pan for 10 minutes then transfer to a wire cooling rack placed over waxed or parchment paper.
Mix powdered sugar with 2 tablespoons of maple syrup. If too thick add a splash of water. Drizzle over cooled loaves.
Can be baked, cooled and wrapped individually for up to 5 days.