Instructions

1. Preheat oven to 425 F. Line or grease 6 muffin cups.
2. Into a high speed blender add in the pumpkin puree, maple syrup, almond butter, non dairy milk, apple cider vinegar, vanilla extract, oats, potato starch, pumpkin pie spice, baking powder, baking soda and salt and blend until smooth. Scrape down the sides of the blender with a spatula as needed. If you don’t have a high speed blender, please see how to make these with oat flour instead of rolled oats in the blog post.
3. Add in chocolate chips or nuts and mix with the spatula. Divide batter between the 6 muffin cups, filling to the very top. Bake for 5 minutes. Reduce temperature to 350 F and bake for another 18-20 minutes or until tops are springy to the touch and toothpick inserted in the middle comes out clean. 
4. Let muffins cook for 3 minutes in the pan and then transfer to a wire rack to let them cool completely. Enjoy!