Pumpkin Oat Muffins
Serves:
Ingredients:
1
c
Unbleached Flour, Sifted
1
t
Pumpkin Pie Spice
1/2
t
Salt
1/2
c
Brown Sugar, Packed
1/4
c
Milk
1
c
Quick-cooking Oats
1
x
Crumb Topping
2
t
Baking Powder
1/4
t
Baking Soda
3/4
c
Canned, Mashed, Pumpkin
1
ea
Large Egg, Slightly Beaten
1/4
c
Vegetable Oil
1/2
c
Raisins
Method:
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.