⅓ cup extra-virgin olive oil + extra for greasing
½ cup honey
2 large eggs, at room temperature
1 cup pumpkin purée
¼ cup milk
½ tsp freshly grated ginger 
1 ½ tsp cinnamon 
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
1 ¾ cups whole wheat flour
⅓ cup walnuts, chopped [or additional add ins like chocolate or other nuts]
⅓ cup old-fashioned oats, plus more for sprinkling on top

1. Preheat oven to 325° F (165° C). Grease all 12 cups of your muffin tin with oil.

2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, cinnamon, ginger, baking soda, vanilla extract, salt and mix thoroughly. Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). Gently fold in the nuts or other add ins.

3. Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean. Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.