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.

I finally had a chance to make these this morning. The struesel topping was particularly yummy! Thanks again Pat!
Lpink