Pumpkin Oat Muffins with Crumb Topping

1 cup unbleached flour; sifted
2 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp baking soda
1/2 tsp salt
3/4 cup pumpkin; canned, mashed
1/2 cup brown sugar; packed
1 large egg; slightly beaten
1/4 cup milk
1/4 cup vegetable oil
1 cup quick-cooking oats
1/2 cup raisins

CRUMB TOPPING:
1/2 cup brown sugar; packed
1 tbsp flour
2 tbsp butter
1/4 tsp pumpkin pie spice

Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside.

Combine 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 400F oven 18-20 minutes or until golden brown. Serve hot with homemade jelly or jam.

CRUMB TOPPING:
Combine brown sugar, unbleached flour, pumpkin pie spice and butter or regular margarine in bowl. Mix until crumbly.

Makes 12