Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin pan with cupcake liners, or lightly grease with cooking spray.  Set aside.
2. Combine oat flour, pumpkin pie spice, baking soda and sea salt, and pulse until the mixture is evenly combined.  Set aside.
3. In a separate large mixing bowl, whisk together the eggs, almond milk, pumpkin puree, maple syrup, oil and vanilla extract until evenly combined.  Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined. (Be careful not to over-mix.)
4. Portion the ingredients into prepared cupcake liners in the pan. Top each with a pinch of turbinado sugar .
5. Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean.  Remove from the oven and place the pan on a cooling rack for 5 minutes.
6. Serve warm. Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.