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

2. In a blender or food processor, pulse rolled oats until they resemble flour.

3. In a large bowl, whisk together pumpkin puree, nut butter, eggs, maple syrup, vanilla extract, and salt until smooth.

4. Add oat flour, baking powder, baking soda, cinnamon, nutmeg, and cloves to the wet mixture and stir until just combined.

5. Spoon batter into muffin cups, filling each about three-quarters full.

6. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.

7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

8. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.