Pumpkin Crumble Muffins

• 1¾ cups whole wheat flour
• ⅓ cup oats
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoons cinnamon
• ½ teaspoon nutmeg
• ⅓ cup coconut oil, melted
• ½ cup maple syrup
• 2 eggs
• 1 cup pumpkin puree
• ¼ cup milk
• 1 teaspoon vanilla

• ½ cup whole wheat flour
• ¼ cup oats
• ¼ cup brown sugar
• ½ teaspoon salt
• 4 tablespoons coconut oil, melted
• 2 tablespoons pumpkin seeds

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.