Oatmeal Pumpkin Muffins

1 cup rolled oats (blend in blender until a fine powder)
1 1/2 cups all-purpose flour
3/4 cup firmly packed brown sugar
2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt (optional)
1/4 cup chopped nuts (optional)
3/4 cup milk
1 cup canned pumpkin
4 Tbs applesauce
Preheat the oven to 400 F. Spray twelve medium muffin
cups with non-stick cooking spray or line with paper
baking cups. Combine the dry ingredients and the
pecans. Mix well. Mix pumpkin, applesauce, and milk
together. Add to dry ingredients and mix until just
moistened. Fill muffin cups until almost full. 6. Bake
22 to 25 minutes. (until wooden pick inserted and comes
out with a crumbs) Cool for five minutes in pan on a wire
rack. Serves 12.
You may top muffins with topping before or after baking.
Topping Recipe
1/4 cup rolled oats
1 tablespoon firmly packed brown sugar
1/8 teaspoon pumpkin pie spice
Mix together and sprinkle on top of muffins before
baking.