Preheat your oven to 350º F and prepare a 6 well muffin tin with paper liners or baking spray.

In a mixing bowl combine the pumpkin puree, maple syrup, brown sugar, apple sauce and egg, whisk until smooth.

In a separate mixing bowl whisk together the flours, cinnamon, baking powder, baking soda and salt.

Add the dry ingredients to the wet and stir until it just comes together, it's ok if it's a little lumpy (over working the batter makes tough, chewy muffins).

In a small bowl make the streusel topping by stirring together the oats, flour, brown sugar and salt.

Cut the coconut oil in using a fork and stir until the mixture is a sandy texture.

Divide the batter between the paper liners and top with 1/6 of the streusel topping.

Bake for 16-18 minutes until a tester comes out with just a few crumbs.

Cool in the pan 5 minutes, transfer to a wire rack to cool completely or serve warm.