Vegan and Gluten Free Chocolate Chip Pumpkin Muffins

Preheat the oven to 350 degrees and line or grease muffin pan.
In a small bowl, combine ground flaxseed and cold water. Thoroughly mix and set aside to thicken.
Using a high powered blender, blend the oats on high until they resemble a fine flour. Alternatively, use 2 ¼ cups premade oat flour.
In a medium mixing bowl, combine the oat flour, baking powder, salt, cinnamon, and pumpkin pie spice.
In a large mixing bowl, combine the sugar, pumpkin, oil, milk, and flax/water mixture.
Add the dry ingredients to the wet ingredients and mix until most lumps are gone. Fold in chocolate chips.
Scoop muffin batter into muffin pan, distributing evenly. Each muffin compartment should be ~¾ of the way full.
Bake for 16-20 minutes. Muffins should be springy when pressed on tops.
Store muffins over a piece of paper towel in an airtight container at room temperature for 2-4 days. They can also be kept in the freezer for up to two months.