Pumpkin Pecan Muffins

1 1/4 (one and one-quarter) cup uncooked oatmeal ( quick or old-fashioned)
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 (one-half) teaspoon baking soda
1/2 (one-half) teaspoon salt
1/2 (one-half) teaspoon nutmeg
1/2 (one-half) teaspoon allspice
1/4 (one-quarter) teaspoon cloves, ground
3/4 (three-quarter) cup firmly-packed brown sugar
1/2 (one-half) cup vegetable oil
1 cup canned pumpkin
2 eggs or soy egg substitute
1/4 (one-quarter cup) orange juice
1 teaspoon vanilla
1/4 (one-quarter) cup uncooked oatmeal
1/4 (one-quarter) cup whole wheat flour
1/4 (one-quarter) cup firmly-packed raw brown sugar
3 Tablespoons chopped pecans
1 teaspoon cinnamon
1/4 (one-quarter) cup soft butter or soy margarine

Heat oven to 400 degrees. Spray 18 muffin cups or line with paper baking cups. Combine oatmeal, flour, baking soda, baking powder, salt and spices together in a small bowl and set aside. In a large mixing bowl, cream sugar and oil together until fluffy. Add pumpkin, eggs and juice to creamed mixture. Fold in dry ingredients just until mixed. Fill muffin pans about three-quarters full. Combine topping ingredients and mix until crumbly. Sprinkle over muffins. Bake 15 to 20 minutes, or until golden brown. Remove from oven and cool five minutes. Turn pan over and remove muffins. Serve warm or cold. Yields 18 muffins.