Preheat your oven to 350 and line or grease your cupcake pan.
Make Oat Flour: Take gluten free rolled oats and pulse in your blender until turned into a powder form: AKA Oat Flour. Yes, it's that easy and quick.
In a large mixing bowl, mix coconut oil and apple sauce together well. Then add honey and mix well.
Then add the eggs, pumpkin, and vanilla. Mix until all are combined.
In a small bowl mix the almond milk and a splash of apple cider vinegar. Set aside.
In a separate mixing bowl, mix together the dry ingredients: oat flour, cocoa, salt, baking soda, baking powder.
Then slowly mix your dry ingredients into your wet.
And then fold in your almond milk mixture until well incorporated.
Lastly, throw in your chocolate chips and gently fold into mixture.
Fill your cupcake liners about 2/3 of the way. Cook at 350 for about 18-20 minutes or until a toothpick comes out clean.
Then remove from oven, but let sit in the pan for about 5-7 minutes. Remove to a baking rack and let cool.
Store in an airtight container in the fridge for 3-5 days. They won't last that long though. ;)