Title: Pumpkin Oat Muffins
Categories: Bread
Yield: 12 Servings
| 1 | c | Unbleached flour, sifted |
| 1 | ts | Pumpkin pie spice |
| 1/2 | ts | Salt |
| 1/2 | c | Brown sugar, packed |
| 1/4 | c | Milk |
| 1 | c | Quick-cooking oats |
| | | Crumb topping |
| 2 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 3/4 | c | Canned, mashed, pumpkin |
| 1 | | Large egg, slightly beaten |
| 1/4 | c | Vegetable oil |
| 1/2 | c | Raisins |
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.