Heat over to 375 degrees.
Sift together the gluten-free flour, oats, flax, baking powder, baking soda, swerve, salt, and cinnamon together. (set aside)
In a separate bowl, mix together the cashew milk, pumpkin, and vanilla.
Add the wet ingredients to the bowl of dry ingredients and combine.
Fold in the blueberries.
Grease a muffin pan (mini or medium) and fill the slots about 3/4 full.
Bake 19-23 minutes (for medium sized muffins)
or 15-17 minutes (for mini)
Let the muffins cool and keep refrigerated.