Title: Pumpkin oat muffins
 Categories: Muffins, Breakfast
      Yield: 12 Servings
 
      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 ea Large Egg, Slightly Beaten
    1/4 c  Milk
    1/4 c  Vegetable Oil
      1 c  Quick-cooking Oats
    1/2 c  Raisins
      1 x  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.