Pumpkin Oat Muffins

I had some leftover pumpkin in my fridge and a very cold and rainy afternoon to get through without falling asleep (as primary caregiver, it's usually a good idea to be conscious), so I decided to warm up the house with some pumpkin muffins I've been wanting to try for over a year. I haven't tried them yet since they're still cooling, but I wanted to get this recipe up as soon as possible since I just posted the photo on Facebook. I'll be back with my verdict later...

Edited to add: Delicious. Perfect for a snack. It could probably even be considered healthy if you left off the crumble topping. But I don't know if I would since it's just too tasty.

Pumpkin Oat Muffins
Courtesy of Taste of Home



Muffins:
1 cup all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg, lightly beaten
3/4 cup canned pumpkin
1/4 cup milk
1/4 cup vegetable oil
1 cup old-fashioned oats
1/2 cup raisins

Topping:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
3/4 teaspoon pumpkin pie spice
1 tablespoon cold butter

In a large bowl, combine the first six ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins.

Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoonful over each muffin. Bake at 375ºF for 15-20 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pan to a wire rack. Serve warm.