Preheat the oven to 350 degrees Fahrenheit.
Combine all dry ingredients (oat flour, coconut sugar, baking soda, baking powder, spices & salt) in a large mixing bowl and whisk together. Set aside.
Combine all wet ingredients (coconut cream, maple syrup, pumpkin puree, apple cider vinegar & vanilla extract) in a blender and blend on high for a few seconds or until completely combined.
Pour the wet mixture into the dry and whisk together until well combined.
Insert the silicone muffin cups into a muffin pan. Using a 1/4 cup measure, fill each silicone cup with the batter. Here is where I like to sometimes add mini chocolate chips to the top of some... up to you!
Bake at 350 degrees Fahrenheit for 35 minutes. Let cool, maybe top with some coconut whipped cream, & ENJOY!