Pumpkin isn't just a fall treat; pumpkin muffins, breads and cakes taste just as good in the winter, spring and summer! A whole grain version of pumpkin bread, these muffins are year-round staples for my kids' school lunches and after school snacks. I bake a double batch and freeze the extra so I almost always have them on hand.
To make the topping, in a small bowl, mix together the sugars and the cinnamon until well combined. Cover and set aside.
Preheat oven to 350 degrees F. Grease 12 muffin cups or line with muffin cup liners.
In a large bowl, stir together the flours, oats, baking powder, baking soda, salt and spices. In a separate medium bowl, mix the pumpkin puree, sugar, vegetable oil and the eggs. Gently mix the wet ingredients into the dry ingredients and stir until just incorporated.
Scoop batter into muffin cups and sprinkle the topping over each muffin. Bake for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out with just a few crumbs on it.
Cool in the pan for 5 minutes and then transfer to a cooling rack.
Notes
Optional Edits and Additions!
Substitute 1 teaspoon Pumpkin Pie Spice for all the spices
Substitute sanding sugar for white sugar in the topping