Preheat oven to 350 degrees F. Grease a 12-cup muffin tin with vegan butter or oil.

Pulse oats in a blender until finely ground. Add baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Pulse once or twice to blend.

Add all wet ingredients and puree until smooth.

Stir in vegan chocolate chips, cranberries or nuts. Fill the prepared muffin cups two-thirds full.

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

Cool in the pan or on a wire rack.

Make sure they are completely cool before freezing individually for a healthy grab-n-go snack. I like to serve them with some jam.

**Ground flax eggs - 2 tablespoons ground flax whisked with 5 1//2 tablespoons of water - place in refrigerator for 10 minutes to thicken**

**If you want to use fresh pumpkin - here are the directions: A 1 1/2 to 2 pound pumpkin should give you a cup of puree. It may be a bit over but you can use the puree for a quick soup. Puree can also be frozen for approximately 6 months. Pre-heat the oven to 375 degrees. Clean your pumpkin by scrubbing the pumpkin thoroughly. then cut the pumpkin in 5-inch square pieces, discarding the stems. Remove the seeds and fibrous strings. I would save the seeds for roasting. Put the pumpkin pieces on a lined baking sheet in a single layer, skin side up. Roast, covered, for 1 to 1 1/2 hours or until tender. When cool enough to handle scoop the pulp from the rind. Blend into a puree in a food processor.**