– ⅓ cup melted coconut oil or extra-virgin olive oil* – ½ cup maple syrup or honey – 2 eggs, at room temperature – 1 cup pumpkin purée – ¼ cup milk of choice (I used almond milk) – 2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves) – 1 teaspoon baking soda – 1 teaspoon vanilla extract – ½ teaspoon salt – 1 ¾ cups whole wheat flour** – ⅓ cup old-fashioned oats, plus more for sprinkling on top – Optional: 2 teaspoons turbinado (raw) sugar for a sweet crunch
Warm the oven up to 165 degrees Celsius (325 degrees Fahrenheit). If you need to, use butter or non-stick cooking spray to grease all 12 cups of your muffin tin. My pan is non-stick, so I didn't need to do this.
Use a whisk to mix the oil and maple syrup or honey in a large bowl. Beat well after adding the eggs. Mix in the milk, pumpkin spice mix, baking soda, vanilla extract, and salt.
With a large spoon, mix the flour and oats together until they are just mixed. It's okay if there are some lumps. If you want to add more things to the mix, like chocolate chips, nuts, or dried fruit, do so now.
Evenly fill muffin cups with batter. Top the muffins with a tablespoon of oats, a little raw sugar, and pumpkin spice blend if desired. Bake muffins until a toothpick inserted into one comes out clean, 22–25 minutes.
Let the muffin tin cool on a rack. The muffins are delicate until they cool. To release the muffins from the pan, run a butter knife around their edges.
These muffins taste better after two hours of rest! They'll last 2 days at room temperature or 4 days in the fridge. In a freezer-safe bag, they can be frozen for three months (defrost individually).