Preheat the oven to 350 degrees and grease a 12-cup muffin tin well.

In a medium mixing bowl, add the whole wheat flour, rolled oats, brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Use a whisk to stir well to combine.

Add the pumpkin puree, butter or coconut oil, vanilla extract, and eggs. Stir until the mixture just comes together without over-stirring.

Add the batter to the prepared pan. Bake for 22-26 minutes or until the muffins are cooked through in the center and a toothpick inserted into the center comes out clean.

Allow the muffins to cool for 10 minutes in the pan and then remove them from pan and let them finish cooling on a wire rack.

Serve warm or at room temperature. Store extras in an air-tight container.