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    Pumpkin Oat Muffins With Crumb Topping


    Source of Recipe


    Becky


    List of Ingredients


    • 1 cup unbleached all-purpose flour, sifted
    • 2 teaspoons baking powder
    • 1 teaspoon pumpkin pie spice
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3/4 cup canned pumpkin
    • 1/2 cup brown sugar, packed
    • 1 large egg, slightly beaten
    • 1/4 cup milk (substituted buttermilk)
    • 1/4 cup vegetable oil
    • 1 cup quick cooking oats
    • 1/2 cup raisins
    • Crumb Topping:
    • 1/2 cup brown sugar, packed
    • 1 tablespoon flour
    • 2 tablespoons butter
    • 1/4 teaspoon pumpkin pie spice


    Instructions


    1. Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combine pumpkin, brown sugar, egg, milk, oil, oats and raisins in a bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into greased 3 inch muffin pan cups, filling 2/3 full. Sprinkle with crumb topping. Original recipe said to bake in 400 degree oven for 18 to 20 minutes or until golden brown. I baked them at 375 degrees for 16 minutes and they were done. Serve hot with homemade jelly or jam.
    2. Crumb Topping: Combine brown sugar, unbleached flour, pumpkin pie spice and butter or regular margarine in a bowl. Mix until crumbly.
    3. Yield: 12 servings
 

 

 

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