1 1/4 c. rolled oats
1 c. all-purpose flour
1/3 c. chopped pecans
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. canned pumpkin
3/4 c. firm packed brown sugar
1/2 c. vegetable oil
1/4 c. milk
1 egg
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, softened

Preheat oven to 400 degrees. Combine dry ingredients. Add pumpkin, brown sugar, oil, milk, egg and vanilla stirring just until moist. Fill muffin cups 3/4 full.

Combine remaining topping ingredients and mix until crumbly. Sprinkle over muffins. Bake 15-20 minutes or until wooden toothpick comes clean. Serve warm. Serves 1 1/2 dozen.