Gluten Free Pumpkin Muffins

0 Preheat the oven to 400° and line a muffin pan with 12 liners.
1 In a small bowl make the crumb topping. Combine the oats, sugar, pumpkin pie spice and coconut oil together and mix until well combined.
2 In a large bowl, combine oats, flour, sugar, salt, baking powder, baking soda, pumpkin pie spice, and cinnamon and stir to combine. Add in the pumpkin, milk, maple syrup, and egg and stir until fully mixed. Scoop evenly into muffin pan and top with oat topping. Bake for 15-17 minutes. 
3 Store covered at room temperature for up to a week.