I'll try them this week. I noticed the recipe is for a mini muffin pan and they look nice on a tray. The one I had was a regular muffin size so I think they changed it a bit. Either way they sound like a great recipe to keep and good for the coming holidays. Will post my results. Thanks.

Here ya go: PUMPKIN PECAN MUFFINS 1/4 cup oats, quick-cooking (not instant) 1/3 cup chopped pecans 1 tsp. cinnamon 1/2 tsp. salt 1 cup pureed pumpkin 1/2 cup oil 1 egg 1 cup all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. nutmeg 3/4 cup brown sugar 1/4 cup milk 1 tsp. vanilla TOPPING: 1/4 cup oats, quick-cooking (not instant) 1/4 cup brown sugar 1 tsp. cinnamon 1/4 cup all-purpose flour 3 Tblsp. chopped pecans 1/4 cup margarine, softened Heat oven to 400° F. Mix together and fill muffin cups 3/4-full. Mix topping and sprinkle evenly over top of muffins. Bake 20 minutes.

Barb, here is a blueberry muffin recipe I make all the time. It's a huge hit in my family: Blueberry Streusel Muffins 1/4 cup slivered almonds 1/4 cup firmly packed brown sugar 3 tablespoons all-purpose flour, divided 2 tablespoons butter or margarine 1/2 cup uncooked regular oats 2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons grated lemon rind 3/4 cup buttermilk 1/4 cup oil 1 large egg 1 1/2 cups fresh or frozen blueberries Pulse almonds 2 or 3 times in a blender or food processor until chopped. Add brown sugar and 1 tablespoon flour; process 5 seconds. Add butter; pulse 5 or 6 times or until mixture is crumbly. Stir in oats; set aside. Combine 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture. Whisk together buttermilk, oil, and egg; add to flour mixture, stirring just until moistened. Toss blueberries with remaining 2 tablespoons flour; gently fold into batter. Spoon batter into greased muffin pans, filling two-thirds full; sprinkle batter with oat mixture. Bake at 400° for 15 to 20 minutes or until golden brown. Remove immediately from pans, and cool on wire racks. Note: Freeze muffins up to 1 month. Also, the most delicious blueberry lemon bread from Nancy. I made it for the first time this past weekend for guests and they can't stop eating it! It's so flavorful and moist and so easy to make: Lemon Blueberry Bread Topping 1/2 cup sugar 1/3 cup flour 1/2 stick unsalted butter 1 teaspoon lemon zest 1/2 teaspoon cinnamon Batter 3/4 cup sugar 1/2 cup milk 1/2 stick unsalted butter 1 egg 2 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 2 cups blueberries 1 tablespoon lemon zest Preheat oven to 375 degrees. Oil a 9x5 loaf pan. Stir topping ingredients together til smooth, set aside. Stir sugar, milk, butter and egg together until smooth. Toss flour with baking powder and salt. Stir into wet ingredients then fold in berries and 1 Tbsp lemon zest. Transfer to pan, sprinkle with topping. Bake 50 minutes. Cool in pan 5 minutes then transfer to wire rack to cool completely. I also have some blueberry cookie, buckle and cobbler recipes if you are interested! Just let me know! Enjoy!! Gina

Here are 2 of my favorites: BLUEBERRY MUFFIN CAKES (makes 18) 1/2 cup sold shortening 1 1/2 cups sugar 2 eggs 2 1/3 cups flour 1/2 tsp salt 2 1/2 tsp baking powder 1/2 tsp nutmeg 3/4 cup milk 1 1/2 cups fresh blueberries, rinsed & dried 1 stick butter, melted 1/4 tsp cinnamon Preheat oven to 350°. Cream the shortening until light & fluffy. Gradually beat in 3/4 cup of the sugar. Beat in the eggs one at a time. Mix the flour w/the salt, baking powder & nutmeg. Alternately add the dry ingredients & milk to the egg mixture beginning & ending w/the dry ingredients. Fold in the berries. (I roll them lightly in flour first so they don't sink.) Spoon the batter into greased or paper lined muffin tins, filling them 3/4 full. Bake 20-25 minutes. Romveo the muffins from the pans & cool slightly. Meanwhile, mix the cinnamon w/the remaining 3/4 cup sugar. Roll the muffins in melted butter, then in the cinnamon sugar.~~Tested, Tried & True. LEMON DIPPED BLUEBERRY MUFFINS (makes 14) 1 3/4 cup flour 1 cup sugar, or as needed 2 1/2 tsp baking powder 3/4 tsp salt 1 egg, well beaten 1/3 cup vegetable oil 3/4 cupmilk 1 cup fresh blueberries, washed & dried 2 tsp grated lemon zest 2 TBL butter, melted 1/4 tsp lemon juice Preheat oven to 400°. In a large bowl, mix the flour with 1/2 cup sugar, teh baking powder & salt. Make a well in the center. combine the egg, oil & milk. Add to the dry ingredients, stirring just until moistened. Tos the blueberries with 2 TBL sugar & the lemon zest. Fold into the batter. Fill muffin papers or greased muffin pans 2/3 full. Bake 20 minutes or until golden brown. While the muffins bake, prepare the topping by mixing the melted butter & lemon juice. Dip the warm muffins in the butter mixture, then in sugar. (The batter will keep if refrigerated overnight in paper-lined muffin pans covered w/plastic wrap. Just bake, dip & serve.~~To Market, To Market.