In a bowl, mix together the oat flour, gluten-free all purpose flour, baking powder, baking soda and cinnamon.
In a separate bowl, mix together the pumpkin puree, zucchini, applesauce, eggs, vanilla orange zest and sugar in the raw.
Add this to the dry goods along with the dates and mix.
Tip: I find using an ice cream scooper is an easy way to proportion these muffins....and not make a mess in your muffin tins!
Scoop the batter into each muffin tin. If you choose to, you can sprinkle some oats on top of your batter for "decoration!"