Step 1

Preheat oven to 350 degrees F.

Step 2

Add oats, pumpkin, pumpkin spice seasoning, cinnamon, eggs, baking soda, maple syrup, olive oil, lactose free milk in to blender.

Step 3

Blend mixture until creamy, about 2 minutes.

Step 4

Add batter to lightly oiled muffin tins ( I used a larger size muffin tin which yields 6 muffins, a regular size muffin tin may yield 8 muffins), filling muffin cup about 3/4 full.

Step 5

Sprinkle top of muffins with about 1/2-1 teaspoon of the various toppings, as desired.

Step 6

Bake muffins 20 minutes for traditional muffins or 25 minutes for larger size muffin--or until cake tester comes out clean.