 | | Pumpkin Pecan Muffins |
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1-1/4 c. rolled oats
1/3 c. chopped pecans
1 tsp. cinnamon
1/2 tsp. salt
1 c. canned pumpkin
1/2 c. vegetable oil
1 egg
1 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. nutmeg
3/4 c. packed brown sugar
1/4 c. milk
1 tsp. vanilla
TOPPING
1/4 c. oats
1/4 c. flour
1/4 c. brown sugar
3 tbsp. chopped pecans
1 tsp. cinnamon
1/4 c. margarine
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| Instructions |
| Preheat oven to 400 degrees. Combine dry ingredients; add pumpkin, brown sugar, oil, vanilla, and egg, stirring just until moistened. Fill muffin cups 3/4 full. Combine remaining topping ingredients, mixing until crumbly. Sprinkle over muffins. Bake 15-20 minutes or until wooden pick comes out clean. Serve warm. Makes 1-1/2 dozen. |
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