Pumpkin Muffins


3/4 cup unbleached all-purpose flour
1/2 cup rolled oats1/4 cup firmly packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 Tbsp orange zest
1/4 tsp ground allspice
1/2 cup pumpkin puree
1/4 cup egg beaters
1/2 cup skim milk
1 1/2 Tbsp melted butter

Topping Ingredients:
2 Tbsp rolled oats
1 Tbsp firmly packed brown sugar
1/8 tsp cinnamon

Preheat oven to 400°F.  Lightly coat the bottom of muffin tin with cooking spray.  In a medium bowl, combine flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, orange zest, and allspice.  In a small bowl, whisk together pumpkin puree, egg beaters, milk, and butter. Make a well in the center of the dry ingredients and add the pumpkin mixture.  Mix until dry ingredients are moistened. Do not over-mix.  Spoon the batter into 8 muffin cups.  Combine the topping ingredients and sprinkle mixture evenly over the top of each muffin.  Bake for 22-25 minutes, or until a tester inserted in the center comes out with only a few moist crumbs attached. Cool the muffins in pan for 5 minutes before removing.

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