Preheat oven to 325 degrees F and prepare muffin pan with muffin liners or a bit of oil.
Mix together ¼ cup of chia seeds and ½ cup of water. Set aside and allow to gel up for 5 minutes.
In a large bowl, whisk together oat flour, all-purpose flour, sugar, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
In the same bowl, add the water + chia mixture, pumpkin puree, and soften butter. Fold and mix with a silicone spatulauntil uniform and there are no dry spots. Optional: add pecans.
Spoon the pumpkin muffin batter into the muffin tray and fill each cup to the top. Top with rolled oats. Bake for about 25 minutes.
Remove the tray from the oven and let it cool in the tray for 5 minutes. Then remove them carefully and allow them cool for an additional 10 minutes on a cooling rack.
Notes
To make oat flour, simply pour old-fashioned oats into a blender and blend until flour-like. We have an oat flour recipe you can also check out for more information