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Heat the oven to 350F.
In a large bowl, whisk together the coconut oil, eggs, pumpkin puree, maple syrup, and vanilla extract.
Add the oat flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until well incorporated.
Pour the batter into a greased 9×5 inch loaf pan.
Bake for 40-50 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
Allow to cool in the pan for 10 minutes, then cool the rest of the way on a rack prior to slicing. Do not slice until completely cooled or the slices will fall apart.
Store, covered, in the fridge for up to 5 days or freeze for up to 3 months. Bring to room temperature or gently reheat prior to serving.
Follow instructions above. Pour batter into a greased or lined 12-cup muffin pan. Bake for 22-25 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.