Categories: Breakfast, Breads, Muffins 
      Yield: 12 servings 
  
      1 c  Unbleached Flour, Sifted 
      2 t  Baking Powder 
      1 t  Pumpkin Pie Spice 
    1/4 t  Baking Soda 
    1/2 t  Salt 
    3/4 c  Canned, Mashed, Pumpkin 
    1/2 c  Brown Sugar, Packed 
      1 ea Large Egg, Slightly Beaten 
    1/4 c  Milk 
    1/4 c  Vegetable Oil 
      1 c  Quick-cooking Oats 
    1/2 c  Raisins 
      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 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin 
  pie spice and 2 T butter or regular margarine in bowl.  Mix until crumbly.