Preheat the oven to 350⁰ F (175⁰ C).

Grind the oats into a flour using a blender or food processor.

In a mixing bowl, combine the oat flour, almond meal/flour, baking stevia, pumpkin puree, almond milk, cocoa powder, egg whites, vanilla extract, and baking powder.

Blend until smooth.

Stir in 1/4 cup chopped pistachios until evenly distributed.

Spray a cupcake tray with nonstick spray and pour the batter into 5 cupcake molds.

Sprinkle the remaining 2 tbsp of chopped pistachios on top of the muffins.

Bake for 30 minutes.

Remove from the oven and let cool for 10 minutes before enjoying.