Pumpkin Spice Muffins

If Fall has a taste, it is pumpkin.  The spicy smell of pumpkin bread or a pumpkin pie baking seems to pair so nicely with crisp Fall weather and helps you appreciate the season better.  I love this recipe and I really love the use of whole grains and pumpkin. Such a healthy start in the morning.  The muffins hold together well and aren't as crumbly as some recipes can be.  Someday I would like to try it as a loaf of bread instead of as muffins. 

1 1/4 C. Quick Oats
1 C. Flour (you can use white wheat flour instead)
1/3 C. Chopped Pecans
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Nutmeg
1/2 tsp. Cloves
1 tsp. Cinnamon
1/2 tsp. Salt
1 C. Canned Pumpkin
3/4 C. Brown Sugar
1/2 C. Oil
1/4 C. Milk
1 Egg
1 tsp. Vanilla

Topping:
1/4 C. Oats
1/4 C. Flour (can use wheat)
1/4 C. Brown Sugar
3 T. Chopped Pecans
1 tsp. Cinnamon
1/4 C. Cold Butter

Preheat oven to 350 degrees.  Combine all ingredients for muffins and blend until barely moistened.  In a small mixing bowl combine the topping ingredients and use a pastry blender to cut in butter.  Grease muffin cups and fill 2/3 full.  Sprinkle about 1 Tablespoon of topping  (just use the 1 Tbsp measuring spoon) over top of each muffin before baking.  Bake for 20-22 minutes.  This recipe makes about 15 muffins for me.  You can fill the muffin cups a little bit higher if you really want to use only one muffin pan.