These pumpkin-flavored muffins are packed with whole grain goodness for a perfect fall breakfast treat.

Makes 6 muffins or 12 mini muffins.

Instructions:

1. Preheat oven to 350°F.
2. In an electric mixer fitted with a paddle attachment, combine flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg.
   
3. Pour in coconut oil, maple syrup, eggs, pumpkin, milk, and vanilla, and blend until smooth.
   
4. Scoop batter into a lightly greased muffin pan lined with muffin cups, filling cups halfway.
   
5. In a medium bowl, toss together topping ingredients, and spoon on top of muffin batter.
   
6. Bake for 25–30 minutes, or until muffins are cooked thoroughly. Let rest for 15 minutes before serving.