Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
Place the canola oil, pumpkin, sugars, and vanilla in a bowl and stir to combine.
⅓ cup organic canola oil, ⅔ cup canned pumpkin, ½ teaspoon vanilla extract, ½ cup coconut sugar, ½ cup light brown sugar
Add the oat flour, gluten free flour blend, baking powder, baking soda, cinnamon, nutmeg, and salt.
¾ cup oat flour, ½ cup gluten free flour blend, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ¼ teaspoon ground cinnamon, pinch nutmeg
Stir until combined. Add the dairy free chocolate chips and stir again.
¾ cup dairy free chocolate chips
Fill the cupcake liners two-thirds full. Bake at 350 degrees F for 22-24 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Allow the muffins to cool for a about 15 minutes in the pan, then move them to a wire rack to finish cooling.