1/3 cup melted coconut oil or extra-virgin olive oil

1/2 cup maple syrup or honey

2 eggs, at room temperature

1 cup pumpkin purée

1/4 cup milk of choice (e.g., almond milk)

2 teaspoons pumpkin spice blend (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice or cloves)

1 teaspoon baking soda

1 teaspoon vanilla extract

1/2 teaspoon salt

1 3/4 cups whole wheat flour

1/3 cup old-fashioned oats, plus more for topping

Optional: 2 teaspoons turbinado sugar for topping

Cook Mode Prevent your screen from going dark

Preheat oven to 325°F (165°C). Grease a 12-cup muffin tin if necessary.
In a large bowl, whisk together the oil and maple syrup or honey. Add eggs and whisk well.
Add pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla, and salt. Mix to combine.
Add flour and oats. Stir with a large spoon until just combined. Fold in optional mix-ins like nuts, chocolate chips, or dried fruit.
Divide the batter evenly into the muffin cups. Top with extra oats and a sprinkle of turbinado sugar if desired.
Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool muffins in the pan on a wire rack. Once cooled, run a butter knife around the edges to remove them easily.
Enjoy immediately, or store at room temperature for 2 days, refrigerate for 4 days, or freeze for up to 3 months.

To make vegan, use flax eggs, non-dairy milk, and maple syrup.
To make gluten-free, substitute with a GF all-purpose blend or certified GF oat flour (2.5 cups).
For lower fat, use applesauce instead of oil.
Add chocolate chips, walnuts, or dried cranberries for variety.
Best enjoyed after resting for a few hours or next day.