Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners.
Prepare flax egg in a large bowl and set aside.
Sauté apples in a skillet with non-dairy butter and a sprinkle of cinnamon until soft. Set aside.
Add pumpkin puree, almond milk, brown sugar, oil, and vanilla extract to the flax egg. Carefully place flour, baking powder, baking soda, salt and cinnamon into a sifter and sift over wet ingredients and stir.
Add apples and oats and stir again lightly until just combined. Spoon into muffin tin until each liner is filled to the very top. Sprinkle oats on top (optional).
Bake for 18-22 minutes or until golden brown and a toothpick comes out clean. Cool completely and then store in an air-tight container and refrigerate to ensure freshness.
*Depending on the moisture level of your apples/pumpkin puree, if your batter appears to thin, add more flour or oats. Alternatively, if it appears too thick add more almond milk. *Nutrition information is a rough estimate.