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

In a large bowl, whisk together the oat flour, baking soda, salt, and pumpkin pie spice.

In a separate medium bowl, combine pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Divide the batter evenly among the 12 muffin cups.

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

Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.