Preheat oven to 350F. Grease 2 loaf pans and/or mini muffin pan or line loaf pans with parchment.
In a large bowl combine pumpkin puree, apple sauce, eggs, sugar and water. Stir until combined.
In a medium bowl combine brown rice flour, tapioca flour, oat flour, pumpkin pie spice, salt and baking soda. Stir to combine.
Slowly add dry ingredients to wet ingredients, stirring to make sure all ingredients are well incorporated.
Pour batter into prepared loaf pans and/or mini muffin pan. Fill 3/4 of the way full as batter will rise.
Bake until toothpick inserted into center comes out clean. This should be between 45 and 60 minutes for the loafs and between 10-12 minutes for the mini muffins.