Razzle Dazzle Recipes
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Pumpkin Oat Streusel Muffins Recipe

For the streusel topping:
1/4 C. oats (quick or old fashioned), uncooked
1 T. firmly packed brown sugar
1 T. margarine, melted
1/8 t. pumpkin pie spice

For the muffins:
1 1/2 C. all-purpose flour
1 C. oats (quick or old fashioned), uncooked
3/4 C. firmly packed brown sugar
1 T. baking powder
1 1/2 t. pumpkin pie spice
1/2 t. baking soda
1/2 t. salt
1/2 C. chopped nuts (optional)
1 C. canned pumpkin
3/4 C. milk
1/3 C. vegetable oil
1 egg, slightly beaten

Heat oven to 400F. Line 12 medium muffin cups with paper baking cups or lightly grease bottoms only.

To make the streusel topping:
Combine oats, brown sugar, margarine, and pumpkin pie spice; set aside.

To make the muffins:
Combine dry ingredients, including nuts. Add combined pumpkin, milk, oil, and egg. Mix just until moistened. Fill muffin cups almost full. Sprinkle tops of muffins evenly with streusel mixture.

Bake 22 to 25 minutes or until golden brown. Let muffins stand a few minutes; remove from pan. Serve warm, or cool on wire rack.

Yield: 1 dozen

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