Chocolicious Pumpkin Muffins

1: Combine the dry ingredients (oat flour, gluten-free flour, baking soda, baking powder, coconut sugar) and set aside.

2: Mix the wet ingredients (oat milk, pumpkin puree, cashew butter, apple cider vinegar) thoroughly.

3: Add the dry mixture to the wet ingredients and blend well.

4: Spray a pumpkin muffin mold with cooking oil and pour the batter into 6 muffin cups.

5: Bake for 30 minutes at 375°F.

6: Melt cacao fruit chocolate on low heat, below 102°F, stirring until melted.

7: Dip the muffins into the melted chocolate and add sprinkles for decoration.

8: Enjoy the rich flavors, and store any remaining muffins in the refrigerator for a few days.