teaspoon•½ cinnamonplus more for sprinkling on top
teaspoon•½ ground ginger
teaspoon•¼ nutmeg
teaspoon•¼ cloves
cups•1¾ whole wheat flour
cup•⅓ old-fashioned oatsplus more for sprinkling on top
Instructions
Preheat oven to 325 degrees. Grease muffin tin with butter or non-stick cooking spray (Trader Joe's makes a great coconut oil cooking spray).
In a large bowl, beat the oil, maple syrup and honey together. Add eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
Add the flour and oats to the bowl and mix with a large spoon, just until combined.
Divide the batter evenly between the ten muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon.
Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean. Place the muffin tin on a cooling rack and let cool completely before removing from tin.