Recipe - Pumpkin Oat Muffins

1 cup Unbleached Flour, Sifted
1 teaspoon Pumpkin Pie Spice
One half teaspoon Salt
One half cup Brown Sugar, Packed
One fourth cup Milk
1 cup Quickcooking Oats
Crumb Topping
2 teaspoon Baking Powder
One fourth teaspoon Baking Soda
Three fourths cup Canned, Mashed, Pumpkin
1 Large Egg, Slightly Beaten
One fourth cup Vegetable Oil
One half cup Raisins

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 3inch muffinpan 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 One half cup brown sugar (packed), 1 T unbleached flour, One fourth t pumpkin
pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly.

From The Redbook Bread Book and Farm Journal's Complete Home Baking Book.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip