Preheat oven to 350 degrees.
Add the maple syrup and coconut oil to a large bowl, then beat together with a whisk for 2-3 minutes.
½ cup maple syrup, ⅓ cup coconut oil
Add the eggs and beat for about 2-3 minutes.
2 eggs
Add the almond milk, vanilla, and pumpkin purée. Continue beating.
¼ cup almond milk, 1 tsp vanilla extract, 1 cup pumpkin purée
Add the dry ingredients: salt, baking soda, ginger, cinnamon, cloves, and nutmeg. Continue beating until all ingredients are mixed and there are no lumps remaining.
½ tsp salt, 1 tsp baking soda, ½ tsp ground ginger, 1 tsp ground cinnamon, ⅛ tsp ground cloves, ¼ tsp ground nutmeg
To make the oat flour, add the old-fashioned oats to your blender or food processor and blend until they form a fine powder. Move your mixture constantly with a spatula as you blend the oats.
1 ¾ cup old-fashioned oats
Add the oat flour to the other ingredients and whisk for 2-3 minutes or until your batter is free of lumps.
Grease a muffin tin with coconut oil or non-stick spray and pour batter into the tin, filling each cup about ¾ of the way with the muffin batter.
⅓ cup coconut oil
Place the muffin tin in the oven and bake for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Place the muffin tin on a wire rack to cool for at least 20 minutes before serving.