Spiced Pumpkin Muffins with Cinnamon Oat Crumble

Originally published in the November Edition of The Iowa Source newspaper

Savor the sweetness of the season with this nourishing recipe for a must-have autumn treat. These muffins are sweetened with pure maple syrup and filled with fiber-rich sprouted whole grains, rolled oats, and satiating coconut oil. This version is simple and classic: perfectly spiced, not too sweet, soft, fluffy, and comforting. If you prefer your muffins with add-ins, this recipe makes a great base! Toss in some chopped pecans, walnuts, chocolate chips, raisins, or grated ginger. 

Yield: 10-12 muffins

Prep time: 15 minutes

Bake time: 24-28 minutes

Total time: 40 minute



  • 1 ¾ cups local Run of the Mill sprouted whole wheat flour (sold in bulk at Everybody’s Whole Foods)
  • 1/3 cup old-fashioned rolled oats
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 1/2 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • ¼ tsp clove (or allspice)


  • 1/3 cup melted coconut oil (or sub high oleic sunflower oil)
  • ½ cup pure Grade B maple syrup
  • 1 cup pumpkin puree
  • ¼ cup almond milk (or a preferred alternative)
  • 2 eggs, room temperature**
  • 1 ½ tsp vanilla extract


  • 3 tbsp rolled oats
  • 2 tbsp sprouted whole wheat flour
  • 2 tbsp coconut sugar
  • 2 tbsp melted coconut oil
  • 1 tsp cinnamon
  • pinch of sal


1.     Prep: Preheat oven to 350 degrees and prep a standard 12-cup muffin tin with liners.

2.     Mix the dry ingredients: in a medium bowl, whisk together flour, oats, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and clove. Set aside.

3.     Mix the wet ingredients: in a separate bowl, whisk together pumpkin puree, almond milk, eggs, maple syrup, melted coconut oil, and vanilla extract until thoroughly combined. **Your eggs MUST be at room temperature to save the coconut oil from cooling to a solid consistency.

4.     Make the topping: in a small bowl, combine rolled oats, flour, coconut sugar, cinnamon, and salt. Slowly pour in coconut oil, adding just enough to evenly coat the rest of the ingredients. Use your fingers, and mix together until it resembles coarse sand.

5.     Dry into wet: fold the dry ingredients into the wet mixture. Mix until completely combined. Do not overmix.

6.     Divide the batter: spoon into muffin tins (I use an ice cream scoop for this and it works wonders!) filling approximately ¾ full.

7.     Add topping: sprinkle cinnamon oat crumble mixture on top

8.     Bake: approximately 24-28 minutes, until a toothpick inserted in center comes out clean and the muffins are slightly golden.

9.     Let cool: remove from oven, and let set until cool enough to handle. Transfer to wire rack to finish cooling.