- Preheat oven to 325 degrees Fahrenheit. If necessary, grease muffin tin.
- In a large bowl, beat the oil and maple syrup or banana together with a whisk. Add eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined. This is where you can customize the recipe to your liking by folding in something else, like nuts, chocolate or dried fruit.
- Divide the batter evenly between muffin cups. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon. Bake for 23 to 26 minutes (slightly less if you go the mini muffin route) or until a toothpick inserted into a muffin comes out clean. Place the muffin tin on a cooling rack.