Pumpkin-Pecan Muffins

This is a tasty, healthy muffin that both kids and adults will love. I got the recipe from a whole foods cookbook published by La Leche League. The ingredients list looks lengthy because many things are included in both the muffin and the topping so I just have two bowls ready and measure for both at the same time. To give an extra nutritional boost, I cut the oil to 1/4 C and add an extra 1/4 C of pumpkin. They come out very moist.

• Ready In: 25 mins
• Yields: 18 muffins

Ingredients

• Muffin batter

• 1 1⁄4 cups rolled oats
• 1⁄2 cup whole wheat flour
• 1⁄2 cup unbleached white flour
• 1⁄3 cup  chopped pecans
• 1  teaspoon baking powder
• 1  teaspoon cinnamon
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon nutmeg
• 1  cup  mashed pumpkin
• 3⁄4 cup  packed brown sugar
• 1⁄2 cup  oil
• 1⁄4 cup milk
• 1  egg
• 1  teaspoon vanilla extract

• Topping

• 1⁄4 cup rolled oats
• 1⁄4 cup flour
• 1⁄4 cup  packed brown sugar
• 3  tablespoons  chopped pecans
• 1  teaspoon cinnamon
• 1⁄4 cup butter, softened (or margarine)

Directions

1. Muffin batter:
2. Combine first nine ingredients in bowl and mix well.
3. Add pumpkin, brown sugar, oil, milk, egg and vanilla, stirring just until moistened.
4. Fill greased or paper-lined muffin cups 3/4 full.
5. Topping:
6. Combine all ingredients except butter in bowl and mix well.
7. Cut in butter until crumbly.
8. Sprinkle topping over batter in muffin cups.
9. Bake in preheated 400 F oven for 15 to 20 minutes or until muffins test done with toothpick.