Yield: 12 servings
|1 cup||Unbleached Flour, Sifted|
|2 teaspoons||Baking Powder|
|1 teaspoon||Pumpkin Pie Spice|
|¼ teaspoon||Baking Soda|
|¾ cup||Canned, Mashed, Pumpkin|
|½ cup||Brown Sugar, Packed|
|1 each||Large Egg, Slightly Beaten|
|¼ cup||Vegetable Oil|
|1 cup||Quick-cooking Oats|
|1 x||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 ½ c brown sugar (packed), 1 T unbleached flour, ¼ t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly.