Preheat the oven to 350°F. Grease a 12-cup muffin tin.

Place applesauce, pumpkin, egg, and melted coconut oil in a large bowl. Stir until combined and smooth.

In a separate bowl, combine oat flour and baking soda. Add the flour mixture to the wet mixture and stir to combine.

Add the blueberries and gently stir them into the batter. Divide the batter into the 12 muffin cups.

Bake for 20-23 minutes, until a toothpick inserted in the center comes out clean.

Cool the cupcakes in the pan for a few minutes then remove them from the pan and place them on a wire rack to cool completely.

Place the softened cream cheese in a bowl and use a hand mixer to whip it until light and fluffy.

Spread the whipped cream cheese on the cooled pupcakes. Press blueberries into the frosting.

Store cupcakes in an airtight container in the refrigerator.