Pumpkin Pecan Streusel Muffins

• 1/4 cup quick cooking oats
• 2 tablespoons light brown sugar
• 2 tablespoons unsalted butter melted
• 1/4 teaspoon pumpkin pie spice
• 1 1/2 cups all purpose flour
• 1 cup quick cooking oats
• 3/4 cup firmly packed light brown sugar
• 1 tablespoon baking powder
• 1 3/4 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup pecans chopped
• 1 1/2 cups canned pumpkin
• 3/4 cup milk
• 1/4 cup vegetable oil
• 1 large egg

1. Heat oven to 400 degrees. Line 12 muffin cups with paper liners and set aside.
2. In a small bowl, combine all of the streusel ingredients. Mix well and set aside.
3. In a large bowl, combine the flour, 1 cup oats, 3/4 cup brown sugar, baking powder, 1 3/4 tsp pumpkin pie spice, baking soda, salt and pecans. In a separate bowl, mix together the egg, milk, oil and pumpkin until completely blended. Add the dry ingredients to the wet and mix gently just until combined.
4. Using a cookie or ice cream scooper, fill the muffin liners until almost full. Top generously with the streusel and bake for 20-22 minutes until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for 5 minutes, then remove to a wire rack or serve war

cooking oats, light brown sugar, butter, pumpkin pie spice, flour, cooking oats, brown sugar, baking powder, pumpkin pie spice, baking soda, salt, pecans, pumpkin, milk, vegetable oil, egg

Taken from www.yummly.com/recipe/Pumpkin-Pecan-Streusel-Muffins-1670788 (may not work)