Preheat your oven to 350°F (175°C).
Lightly grease a muffin tin or line with paper liners.
In a large bowl, combine the rolled oats, baking soda, salt, and cinnamon.
In another bowl, whisk together the pumpkin puree, eggs, honey or maple syrup, and coconut oil until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fill each muffin cup about ¾ full.
Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Let muffins cool for about 5 minutes before transferring to a wire rack.