Preheat the oven to 350ºF and line a muffin tin with 6 baking cups. In a large bowl, stir together the chia seeds and water and let them sit together for about 5 minutes while you measure the rest of your ingredients. Once the ground chia and water mixture has thickened, stir in the pumpkin, oats, maple syrup, salt, cinnamon, ginger, cloves, and baking soda. Once a batter is formed, stir in the vinegar, mixing well to make sure everything is evenly incorporated.
Divide the batter among the 6 cups and bake until the centers are firm to a gentle touch, about 20 to 25 minutes. Allow them to cool for at least 15 minutes before serving. My family likes to store leftovers in an airtight container in the fridge for a quick snack or breakfast on the go-- they taste great cold, so there's no need to reheat.