Preheat oven to 350F

Grease a 12-muffin pan with cooking spray or use muffin liners.

Make the oat flour. Add 2 cups Bob's Red Mill Gluten-Free Rolled Oats and 3/4 cups pitted dates to your blender container (preferably a high-velocity blender, refer to the notes section to see which one I use). Blend at full speed (gradually increasing) for 30-45 seconds, or until it turns into a fine flour.

Add the rest of the dry ingredients. Add the 1 cup vanilla whey protein powder isolate, 1 tsp baking powder, and 3 tsp pumpkin spice. Pulse a few times, until the ingredients are well blended. Transfer to a large mixing bowl. (Scrape out what stuck to the blender container, using a plastic or wooden tool)

Blend the liquid ingredients. Add 2 eggs, 1/2 cup melted coconut oil, 1/2 cup unsweetened almond milk, and 1 cup pumpkin puree to the blender container. Blend at full speed (gradually increasing) for 30-45 seconds, or until very smooth.

Finishing the Batter. Make a well in the center of your dry ingredients and slowly incorporate the liquid mixture, gently mixing. Do not over-mix. Lumps and some unmixed flour into your batter is fine.

Pour the batter equally into your 12-muffin pan. Optional: Sprinkle some rolled oats and pumpkin seeds on top.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.