1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.

2. In a large bowl, whisk together pumpkin puree, almond butter, eggs (or flax eggs), and maple syrup until smooth.

3. Pulse rolled oats in a blender or food processor until they form a fine oat flour.

4. In a separate bowl, combine oat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves.

5. Gently fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.

6. Stir in dark chocolate chips or other optional add-ins if desired.

7. Divide batter evenly among the muffin cups, filling each about three-quarters full.

8. Bake for 20–24 minutes or until a toothpick inserted into the center comes out clean.

9. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

10. Store cooled muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.