Whole Wheat Pumpkin Muffins

Taken From eat 2 gather

1 cup Oatmeal
1 cup Buttermilk
1 Egg
1/2 cup Brown Sugar
1/2 cup Vegetable Oil (or I substitute for applesauce)
1 cup canned Pumpkin Puree
1 1/2 cups White Whole Wheat Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt

Streusel Topping
1/4 cup White Whole Wheat Flour
1/4 cup Brown Sugar
1/4 cup Oatmeal
1/2 stick butter
1/2 teaspoon Cinnamon
dash of Salt

Preheat oven to 350 degrees.

Muffin Batter: Mix Oatmeal and buttermilk together in bowl and let set for 10 minutes. In large bowl whisk together, flour, baking powder, baking soda, and salt. Back to the oatmeal buttermilk mixture, add in one egg, vegetable oil, and brown sugar, blend well. Combine flour mixture, pumpkin, and oatmeal mixture with a spatula.

Streusel Topping: Combine flour, brown sugar, oatmeal, cinnamon, and cut stick of butter into dry ingredients until you get a consistent crumble topping. A pastry cutter or a fork work good for this, or if you like you can use your food processor for a real speedy job!
Spoon muffin batter into paper lined muffin tins, cover top of batter with streusel topping, be generous. Bake at 350 degrees for 18-22 minutes.