• Line or spray your muffin tins.
• Combine the dry ingredients in a large bowl. 2 cups flour, 1 cup old fashioned oats, 2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 2 tsp baking powder , 1/2 tsp baking soda, 1/2 tsp salt
• In another bowl, combine the sugar, pumpkin, eggs, milk, vegetable oil, and vanilla. 1 1/4 cups granulated sugar, 1 cup canned pumpkin puree, 2 eggs, 1/4 cup milk, 1/2 cup vegetable oil, 1 tsp vanilla extract
• Slowly add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be thick.
• Cover the bowl and let the batter rest for 15 minutes.
• Preheat the oven to 425 degrees Fahrenheit. Line a muffin tin with paper liners.

For the Topping:

• Add the ingredients to a medium bowl, and cut the butter into the mixture using two forks. Mix until you have a nice crumbly mixture. 1/4 cup all purpose flour, 1/4 cup brown sugar, 3 TBS old fashioned oats, 1 tsp cinnamon, 3 TBS unsalted butter
• Scoop the batter into lined muffin tins, filling them almost to the top.
• Sprinkle the crumb topping evenly over the muffins, pressing to the tops lightly so it sticks.
• Bake for 5 minutes, then lower the temperature of the oven to 350 F (without opening the door) and let the muffins keep baking for another 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean.
• Let the muffins cool for 10 minutes in the pan, then carefully remove them to a wire rack to finish cooling.