Title : Pumpkin oat muffins
Categories : Breakfast, breads, muffins
Servings : 12

1 c Unbleached flour, sifted 2 ts Baking powder
1 ts Pumpkin pie spice 1/4 ts Baking soda
1/2 ts Salt 3/4 c Canned, mashed, pumpkin
1/2 c Brown sugar, packed 1 Large egg, slightly beaten
1/4 c Milk 1/4 c Vegetable oil
1 c Quick-cooking oats 1/2 c Raisins
Crumb topping



Sift together flour, baking powder, pumpkin pie spice, baking soda and
salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and
raisins in bowl; blend well. Add dry ingredients all at once, stirring just
enough to moisten. Spoon batter into grease 3-inch muffin-pan cups,
filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F.
oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly
or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached
flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl.
Mix until crumbly.

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