Pumpkin Oat Muffins

Prep: 15 min.
Bake: 20 min.

1 C. all-purpose flour
1/2 C. packed brown sugar
2 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/4 tsp. baking soda
1 egg, slightly beaten
3/4 C. canned pumpkin
1/4 C. milk
1/4 C. vegetable oil
1 C. old-fashioned oats

Topping:
1/3 C. packed brown sugar
1 T. all-purpose flour
3/4 tsp. pumpkin pie spice
1 T. cold butter

In a large bowl, combine the first six ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just unil moistened. Stir in oats.
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 375 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.

*Taste of Home*

Brown Sugar Muffins

This is, by far, my family's favorite muffin recipe!

1 C. brown sugar
1/2 C. margarine
1 beaten egg
2 C. flour
1/2 tsp. salt
1 C. milk
1 tsp. baking soda
1 T. water

Cream sugar and margarine. Add and mix egg, flour, salt and milk. In a small bowl, combine baking soda and water then add to batter. Fill, greased or paper lined muffin cups, with the batter (try not fill more then 2/3 of the way). Bake at 375 for 15-20 minutes.

* Thanks go to McKenzie Borup for sharing this recipe with me and my sister many years ago!