1 1/4 c. all-purpose flour
2/3 c. quick cooking oats
1/4 c. brown sugar, packed
1 1/2 tsp. baking powder
1/2 tsp. pumpkin pie spice
1/4 tsp. cinnamon
1/4 tsp. salt
1/4 c. egg substitute
2/3 c. milk
1/3 c. corn oil
1/3 c. chopped walnuts

In medium mixing bowl, stir together flour, oats, brown sugar, baking powder, spices and salt. Make a well in the center. Combine egg, milk and oil. Add all at once to flour mixture. Stir just until moistened (batter will be lumpy). Fold in chopped nuts.

Preheat oven to 400 degrees. Spray muffin cups with non-stick coating, and fill to about 2/3 full. Sprinkle with 1 teaspoon streusel topping (listed below) and bake 20-25 minutes or until brown.

TOPPING:

Mix: 2 tbsp. flour 1 tbsp. brown sugar Cut in 1 tbsp. butter

Note: Batter can be made ahead and stored in airtight container in refrigerator for up to 7 days.