Preheat the oven to 350 degrees and grease a muffin pan.
Mix together the flour, baking soda, salt, cinnamon, ginger, and nutmeg in a small bowl.
In a large bowl, mix the eggs, coconut oil, coconut sugar, and pumpkin puree.
Add the dry ingredients to the wet ingredients and stir to combine. Transfer the batter to a muffin pan.
To make the crumb topping, stir together the coconut sugar, oats, flour, cinnamon, and coconut oil. Divide the topping evenly among the muffins and press down slightly.
Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out almost clean. Pumpkin muffins are always good when they’re a bit underdone.
Cool on a wire rack for a few minutes before removing the muffins from the pan, then transfer the muffins from the pan to the rack to cool completely.