Pumpkin Streusel Muffins

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My family loves these muffins.  
They would be an excellent, lighter choice for 
breakfast on Thanksgiving morning.

1 c. oil
3 eggs
1 1/2 c. pumpkin puree
1 tsp. vanilla flavoring
2 1/2 c. self-rising flour
1/2 c. quick cook oats
3 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1 c. brown sugar
1 c. white sugar

1/2 c. brown sugar
4 tbsp. butter, softened
4 tbsp. oats
4 tbsp. SR flour

This recipe makes 24 mini muffins and 12 regular muffins (in my large Pampered Chef muffin pan)
That's a total of 36 muffins!

Mix the oil and eggs.  Add pumpkin and vanilla.  In a separate bowl, mix the remaining dry ingredients.  Combine the dry and wet mixtures.  Pour into greased muffin pans.  In separate bowl, mix the bottom 4 ingredients until crumbly.  Sprinkle on top of muffin batter in each cup.

Bake at 350 degrees for mini-muffins - 12 minutes.  Bake for 25-30 minutes for larger muffins.  They are baked completely when an inserted toothpick comes out clean.

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