Preheat your oven to 350°F. Grease a standard muffin tin with a little avocado oil or coconut oil, or line the wells with muffin liners.
In a medium bowl, whisk together the freshly milled flour, homemade pumpkin spice, ground cinnamon, salt, baking soda, and baking powder until evenly combined.
In a separate, larger bowl, combine the pumpkin puree, monk fruit sweetener, unsweetened applesauce, eggs, avocado oil, and vanilla extract. Stir until the mixture is smooth and well combined.
Add the dry ingredients to the wet ingredients. Stir gently until the flour is incorporated, taking care not to overmix the batter.
Fold in the old-fashioned rolled oats. If you're adding dark chocolate chips, white chocolate chips, or chopped nuts, gently stir them in now.
Divide the batter among approximately 10 prepared muffin wells. If you're using pumpkin seeds, sprinkle a few over each muffin.
Bake at 350°F for approximately 25 minutes. Since ovens can vary, begin checking toward the end of the baking time.Insert a toothpick into the center of a muffin. If it comes out without wet batter, the muffins are ready. Melted chocolate may leave a little residue, so try to test a spot without a chocolate chip. Allow the muffins to cool in the pan for several minutes before carefully transferring them to a wire rack.Enjoy one while it's still a little warm, especially with a pat of homemade cinnamon sugar honey butter!
