1 1/2 cups whole-wheat flour
1 1/2 cups old-fashioned rolled oats
3/4 cup coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1 1/2 cups canned pumpkin
3 tablespoons canola oil
1/4 cup unsweetened flaxseed milk
One large egg
One large egg white

1/2 cup dark chocolate chips (optional)
1/2 cup chopped walnuts (optional)

1 1/2 cups whole-wheat flour 1 1/2 cups old-fashioned rolled oats 3/4 cup coconut sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon allspice 1/4 teaspoon ground nutmeg 1 1/2 cups canned pumpkin 3 tablespoons canola oil 1/4 cup unsweetened flaxseed milk 1/2 cup dark chocolate chips (optional) 1/2 cup chopped walnuts (optional)

Preheat oven to 375ºF, and line muffin tin with cupcake wrappers.

Whisk dry ingredients and spices together in a large bowl.

Add pumpkin, oil, milk, egg, and egg white to a medium-size bowl, and mix thoroughly. Add wet ingredients to dry ingredients, and mix well. Stir in chocolate chips and walnuts.

Fill muffin tins evenly, and bake for 15 to 18 minutes.