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Yield: 12 servings
| 1 | cups | Unbleached Flour, Sifted |
| 2 | teaspoon | Baking Powder |
| 1 | teaspoon | Pumpkin Pie Spice |
| ¼ | teaspoon | Baking Soda |
| ½ | teaspoon | Salt |
| ¾ | cups | Canned, Mashed, Pumpkin |
| ½ | cups | Brown Sugar, Packed |
| 1 | | Large Egg, Slightly Beaten |
| ¼ | cups | Milk |
| ¼ | cups | Vegetable Oil |
| 1 | cups | Quick-cooking Oats |
| ½ | cups | Raisins |
| | | Crumb Topping |
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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 ½ c brown sugar (packed), 1 T unbleached flour, ¼ t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly.
Your Pumpkin Oat Muffins is ready. Good luck!
Related recipes: Breakfast, Breads, Muffins
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