1-Preheat the oven: Preheat the oven to 325 degrees Fahrenheit and grease a 12-cup muffin tin if needed to prevent sticking.

2-Mix wet ingredients: In a large bowl, whisk together the melted coconut oil or olive oil and maple syrup or honey until well combined, then add the eggs and beat well for a smooth mixture.

3-Add pumpkin and spices: Stir in the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract, and salt to incorporate all the flavors and leavening agents.

4-Combine dry ingredients: Add the whole wheat flour and oats, mixing just until combined leave a few lumps for the best texture and fold in any extras like nuts or chocolate chips for customization.

5-Fill muffin cups: Divide the batter evenly among the muffin cups, then sprinkle the tops with additional oats and optional turbinado sugar for a nice crunch.

6-Bake: Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean, ensuring the muffins are fully set.

7-Cool and rest: Cool the muffins in the pan on a rack and use a knife to loosen the edges if necessary; let them rest for a couple of hours to enhance the flavor before enjoying.

8-Store: Store at room temperature for up to 2 days, in the refrigerator for up to 4 days, or freeze for up to 3 months for easy reheating later.