1. Heat the oven to 350 F and line a 12-count muffin tin with parchment liners, or spray the tin with nonstick spray. In the blender, add the eggs, maple syrup, almond milk and pumpkin puree, followed by the oats, dates, baking soda and pumpkin pie spice. Blend on high until smooth. If the mixture is not blending easily, add a touch more almond milk* until the blender is able to thoroughly mix the ingredients.
2. Remove the lid from the blender and stir in the chocolate chips (if you’re using them) by hand. Fill the muffin tins 3/4 of the way full. Sprinkle a few oats and chocolate chips on top before placing the muffin pan in the oven and baking for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Remove the muffins and allow to cool for 5 minutes in the pan before removing each muffin to a wire rack to cool completely.

Muffins will keep at room temperature in an airtight container for 3-4 days or in the fridge for up to 1 week. The muffins will also keep well in the freezer for up to 2 months, sealed in an airtight container. Thaw them overnight in the fridge!