Ingredients
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1/4 cup Quaker Oats (quick or old fashioned, uncooked)
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1 tablespoon firmly packed brown sugar
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1 tablespoon margarine or 1 tablespoon butter, melted
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1/8 teaspoon pumpkin pie spice
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1 1/2 cups all-purpose flour
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1 cup Quaker Oats (quick or old fashioned, uncooked)
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3/4 cup firmly packed brown sugar
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1/2 cup chopped nuts
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1 tablespoon baking powder
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1 1/2 teaspoons pumpkin pie spice
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup Libby's canned pumpkin
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3/4 cup milk
Instructions
- Heat oven to 400°F Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
- For streusel, combine all ingredients in small bowl; mix well. Set aside.
- For muffins, combine flour, oats, sugar, nuts, if desired, baking powder, pumpkin pie spice, baking soda and salt in large bowl; mix well. In medium bowl, combine pumpkin, milk, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
- Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
- Bake 22 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.