Pumpkin Oat Streusel Muffins

**found this recipe over on Quaker Oats website and it looked like a yummy recipe to try to use all my pumpkin up**

STREUSEL
1/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1 tablespoon firmly packed brown sugar
1 tablespoon margarine or butter, melted
1/8 teaspoon pumpkin pie spice

MUFFINS
1-1/2 cups all-purpose flour
1 cup oats (quick or old fashioned, uncooked)
3/4 cup firmly packed brown sugar
1/2 cup chopped nuts (optional)
1 tablespoon baking powder
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1 cup pumpkin
3/4 cup milk
1/3 cup vegetable oil
1 egg, lightly beaten

Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray. For streusel, combine all ingredients in small bowl; mix well. Set aside. For muffins, combine flour, oats, sugar, nuts, if desired, baking powder, pumpkin pie spice, baking soda and salt in large bowl; mix well. In medium bowl, combine pumpkin, milk, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently. Bake 22 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm. Makes 1 dozen


NUTRITION INFORMATION: 1 muffin Calories 230, Calories From Fat 80, Total Fat 9g, Saturated Fat 1g, Cholesterol 20mg, Sodium 170mg, Total Carbohydrates 35g, Dietary Fiber 2g, Protein 4g.