Pumpkin Oat Streusel Muffins

• 1 1/2 c. all purpose flour
• 1 c. quick or old fashioned oats, uncooked
• 3/4 c. firmly packed brown sugar
• 1 Tbsp. baking powder
• 1 1/2 tsp. pumpkin pie spice
• 1/2 tsp. baking soda
• 1/2 tsp. salt (optional)
• 1/2 c. chopped nuts, optional
• 1 c. canned pumpkin
• 3/4 c. milk
• 1/3 c. vegetable oil
• 1 egg, lightly beaten

1. Heat oven to 400u0b0.
2. Line twelve muffin cups with paper baking cups or spray bottoms only with cooking spray.
3. In a large bowl, combine the flour, oats, sugar, baking powder, pumpkin pie spice, baking soda, and salt.
4. Add nuts (if desired).
5. Mix well.
6. In medium bowl, combine pumpkin, milk, oil and egg; blend well.
7. Add to dry ingredients all at once; stir just until dry ingredients are moistened (do not overmix).
8. Fill muffin cups almost full. Sprinkle with streusel, patting gently.
9. Bake 22 to 25 minutes or until golden brown.
10. Cool muffins in pan on wire rack 5 minutes. Remove from pan.
11. Serve warm.
12. Yields 1 dozen.

flour, oats, brown sugar, baking powder, pumpkin pie spice, baking soda, salt, nuts, pumpkin, milk, vegetable oil, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=72470 (may not work)