Pumpkin Oat Muffins

1 c Unbleached Flour, Sifted

2 t Baking Powder

1 t Pumpkin Pie Spice

1/4 t Baking Soda

1/2 t Salt

3/4 c Canned, Mashed, Pumpkin

1/2 c Brown Sugar, Packed

1 ea Large Egg, Slightly Beaten

1/4 c Milk

1/4 c Vegetable Oil

1 c Quick-cooking Oats

1/2 c Raisins

1 x Crumb Topping

Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly.