PUMPKIN OAT STREUSEL MUFFINS

FOR THE STREUSEL:
1/4 cup QUAKER Oats, uncooked (quick or old fashioned)
1 tbsp firmly packed brown sugar
1 tbsp margarine or butter, melted
1/8 tsp pumpkin pie spice
FOR THE MUFFINS:
1 1/2 cup all-purpose flour
1 cup Quaker oats, uncooked (quick or old fashioned)
3/4 cup firmly packed brown sugar
1 tbsp baking powder
1 1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt (optional)
1/2 cup chopped nuts (optional)
1 cup canned pumpkin puree (not pie filling)
3/4 cup milk
1/3 cup vegetable oil
1 egg, lightly beaten

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

TO MAKE THE STREUSEL:
Combine all ingredients for the streusel; mix well. Set aside.

TO MAKE THE MUFFINS:
Combine dry ingredients and nuts; mix well. Add combined pumpkin, milk, oil and egg; mix just until dry ingredients are moistened.

Fill muffin cups almost full. Sprinkle streusel evenly over batter, patting gently.

Bake 22 to 25 minutes or until golden brown. Let muffins stand a few minutes; remove from pan.

Makes 12 muffins
Source: Quaker