Healthy Pumpkin Muffins are made with 100% whole wheat flour, whole grain oats, and maple syrup to sweeten. There's also a full cup of pumpkin puree for maximum pumpkin flavour.
Preheat oven to 350 F and grease a 12-cup muffin tray.
In a large bowl, whisk together all of the wet ingredients: melted coconut oil, maple syrup, eggs, pumpkin puree, Greek yogurt, and milk.
In a separate large bowl, stir together the dry ingredients: whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and ground cloves.
Pour the wet ingredients into the dry ingredients and stir together until batter is just moistened.
Scoop batter into 12 prepared muffin cups.
To make the pecan streusel, add rolled oats, whole wheat flour, pecans, and cinnamon to a small bowl. Stir together. Then drizzle the coconut oil and maple syrup, and stir ingredients until well moistened.
Sprinkle pecan streusel on top of the batter of each muffin.
Bake for 17-20 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
These muffins can be stored in your freezer in an air-tight container or freezer bag for up to 3 months. (But how could you wait that long?!)