Preheat the oven to 180 degrees C / 350 degrees F and lightly grease a muffin tray.
Add the gluten-free oat flour, gluten-free self-raising flour, baking soda, cinnamon and coconut sugar to a large mixing bowl. Mix together well.
Now add plant based milk, apple cider vinegar, pumpkin purée, flax eggs, peanut butter and apple sauce. Mix together once again, then finally mix in the dairy-free chocolate chips and flaked almonds.
Divide the batter evenly across the muffin tray, filling the divisions almost all the way to the top (or around ¾, if using muffin cases).
Bake in the preheated oven for around 18-20 minutes, until golden brown and a toothpick comes out clean from the center. (You can optionally sprinkle some extra flaked almonds on top of the muffins in the last 5 minutes of baking.) Allow to cool for around 10 minutes before removing from the muffin tray and serving.
If you want to keep this recipe completely oil-free and still prevent sticking, you can use muffin cases instead.
If not using self-raising gluten-free flour, add ½ tsp more baking soda.
These pumpkin muffins keep in the fridge, covered or in an airtight container, for 5-6 days. You can also freeze them in a freezer-friendly container for around 2 months.