1 1/4 c. quick oatmeal
1 c. flour
1/3 c. 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. brown sugar
1/2 c. vegetable oil
1/4 c. milk
1 egg
1 tsp. vanilla

TOPPING:

1/4 c. oatmeal
1/4 c. flour
1/4 c. brown sugar
3 tbsp. chopped pecans
1 tsp. cinnamon
1/4 c. butter

Heat oven to 400 degrees. Generously grease 18 medium muffin cups or line with paper baking cups. Combine dry ingredients, add pumpkin, brown sugar, vegetable oil, milk, egg and vanilla, stirring just until moistened. Fill prepared muffin cups 3/4 full.

TOPPING: Combine remaining ingredients; mix until crumbly. Sprinkle evenly over muffins. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan; serve warm. 1 1/2 dozen muffins.