Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin well or line it with paper liners.

Add the wet ingredients to a blender or food processor first (pumpkin, maple syrup, eggs, vanilla, almond milk, molasses and almond butter), then add the oats, brown sugar, baking powder, baking soda, salt and spices. Blend on high for 30 to 60 seconds, scraping down the sides once if needed, until the oats are completely ground and the batter is smooth.

Pour the batter into the muffin tin, filling each cup about ¾ full. Bake for 20 to 22 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for 10 to 15 minutes, then transfer them to a wire rack. Store leftovers in an airtight container at room temperature for up to 3 days.