Preheat oven to 350°F. Very lightly grease an 8-cavity mini loaf pan or line a 12-cup muffin tin with culinary paper liners.
In a large bowl, combine pumpkin, coconut oil, sweetener, applesauce, egg and vanilla.
In a medium bowl, whisk together the oat flour, almond flour, baking powder, baking soda, spices and salt. Add to the wet ingredients and stir until all flour is incorporated.
Scoop into 6 cavities of the mini loaf pan, smoothing to fill the cavities half full, then add another half scoop and create a mounded top. If using a muffin pan, fill 8 cups, creating rounded tops.
Bake for 18 - 24 minutes, or until a toothpick inserted comes out clean.
Cool on a rack for 15 minutes, then carefully remove from pan or carefully remove paper liners if making muffins.
When completely cook, store in an airtight container for 4-5 days or in freezer for a month.
Muffins or mini loaves will keep in an airtight container lined with paper towel (underneath and on top) for 4 days. To freeze, wrap individually and store in an airtight container or in a ziplock bag.