Buttermilk Pumpkin and Oat Muffins

I don't have anything to intro with.  I had pumpkin puree in the freezer from last fall when we got a ton of sugar pumpkins from a friend.  I knew I'd be home today.  I felt like making muffins.  They were awesome.  There's not much else to say.

It's St. Patrick's Day... and there's really nothing Irish about these muffins.  I mean, I'm sure they have pumpkins and muffins in Ireland, so they could be Irish.  But that wasn't really my intention or anything.  I'm just going to use it as an excuse for an Irish tune.  Justin had Dropkick Murphys' "Good Rats" on today, so that's what I'm using.  -jen

BUTTERMILK PUMPKIN AND OAT MUFFINS
Prep Time:  20 minutes
Cook Time:  22-25 minutes
Makes:  12 muffins

Topping:

• 1/4 cup old fashioned oats, uncooked
• 1 tablespoon brown sugar
• 1 tablespoon butter, melted
• 1/4 teaspoon cinnamon

Muffins:

• 1.5 cups flour
• 1 cup old fashioned oats, uncooked
• 3/4 cup brown sugar
• 1/2 cup pecans
• 1/2 cup raisins or cranberries
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• zest of 1 orange (about 2 teaspoons)
• 1 cup unsweetened pumpkin puree
• 3/4 cup buttermilk
• 1/3 cup vegetable oil
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract

Preheat oven to 400 degrees F.  Line 12-cup muffin tin with paper cups.

In a small bowl, combine all topping ingredients, mix and set aside.

In a large bowl, combine flour, oats, brown sugar, pecans, raisins, baking powder, cinnamon, nutmeg, ginger,  baking soda, salt and orange zest.  Mix to combine.

In a medium bowl, whisk together pumpkin puree, buttermilk, vegetable oil, egg and vanilla.  Pour wet ingredients into dry ingredients and fold together just until dry ingredients are moist.  (Do not over-mix.)

Spoon evenly into paper cups.  Sprinkle with topping and bake for 22-25 minutes, until golden brown and a knife inserted in the middle comes out clean.  Let cool for 5 minutes.