Muffin Batter:

1 1/4 c. all-purpose flour
2/3 c. quick cooking rolled oats
1/4 c. packed brown sugar
1 1/2 tsp. baking powder
1/2 tsp. pumpkin pie spice
1/4 tsp. salt
1 slightly beaten egg
2/3 c. milk
1/3 c. cooking oil
1/3 c. chopped walnuts
Non-stick spray coating

Streusel Topping:

1/3 c. pecans, chopped
1/4 c. firmly packed brown sugar
1 tbsp. butter, softened
1/2 tsp. cinnamon

In a medium mixing bowl stir together flour, rolled oats, brown sugar, baking powder, pie spice 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 should be lumpy). Fold in 1/3 cup chopped walnuts. Spoon batter into paper muffin cups, about 2/3 full. Mix Streusel Topping ingredients and sprinkle over batter.

Bake in a preheated 350°F oven for 25 to 30 minutes or until lightly browned.