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PUMPKIN OAT MUFFINS

Category:    Breakfast, Bread, Muffins
Yield:12 servings
 
      1 c  Unbleached flour, sifted            2 ts Baking powder
      1 ts Pumpkin pie spice                 1/4 ts Baking soda
    1/2 ts Salt                              3/4 c  Canned, mashed, pumpkin
    1/2 c  Brown sugar, packed                 1    Large egg, slightly beaten
    1/4 c  Milk                              1/4 c  Vegetable oil
      1 c  Quick-cooking oats                1/2 c  Raisins
           Crumb topping                  
 
  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.
 

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