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. butter

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.