These perfect pumpkin spice muffins are great to bring to brunch or to eat as a sweet snack. Real pumpkin puree makes them extra moist, and gluten free oat flour kicks up the fibre!
Preheat your oven to 375°F and line your muffin tray with paper liners or use a silicon muffin tray.
In another mixing bowl mix together nondairy milk, pumpkin puree, coconut sugar, apple sauce, apple cider vinegar, and vanilla extract until well combined.
Bake for 18 to 20 minutes or until a toothpick comes out clean. Serve once removed from the oven and the muffins have cooled. You can also store the muffins at room temperature in a container or in the fridge and consume within 5 to 6 days. If you leave them for longer than that, they will become a little soggy from the oat flour.