Preheat oven to 375°F. Grease or spray a 12-cup muffin tin with cooking spray. In a small bowl, cover the dried cranberries with water. Microwave on high for 1 minute, then set aside. In a large bowl, whisk together flour, oatmeal, sugar, baking soda, and spices. Stir in the sweet potatoes, pineapple, apple sauce and sunflower seeds (batter will be rather dry and stiff). In a separate bowl, beat together the eggs, oil and vanilla. Add to the flour mixture and stir until evenly moistened. Drain the cranberries and stir them in. Fill muffin cups with batter. Bake 25-28 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes, then turn muffins out of tin to finish cooling. Keep leftover muffins in the refrigerator. Heat in the microwave for 30 seconds.