Low-Fat Pumpkin Muffins with Crunchy Topping

¾ cup unbleached all-purpose flour
½ cup rolled oats
¼ cup firmly packed brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
1/8 teaspoon salt
½ cup canned pumpkin
1 large egg, slightly beaten
½ cup skim milk
2 tablespoons reduced-fat margarine, melted

Crunchy Topping
2 tablespoons rolled oats
½ tablespoon firmly packed brown sugar
1 ½ teaspoons grated orange zest
1/8 teaspoon cinnamon

Preheat oven to 400*F. Line 6 regular muffin tins with paper baking cups or lightly coat the bottoms only with vegetable cooking spray.
In a medium bowl, combine the flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, allspice and salt.
In a small bowl, whisk together the pumpkin, egg, milk and margarine. Make a well in the center of the dry ingredients and add the pumpkin mixture; mix just enough until the dry ingredients are moistened. Do not over mix. Spoon the batter into the prepared muffin cups, filling almost full.
Combine the topping ingredients and sprinkle evenly over the top of each with only a few moist crumbs attached. Cool the muffins in the pan on a wire rack for 5 minutes before removing. Serve warm.