Crumble-Top Pumpkin Muffins

3 cups flour

1 tbsp baking powder

2/3 tbsp salt

2/3 cup butter

1/8 cup vegetable oil

1 cup dried cherries or raisins

2/3 cup quick or old-fashioned oats

2/3 cup granulated sugar

1 teaspoon ground cinnamon
1 can (30 oz.) LIBBY'S® 100% Pumpkin
1 tbsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
2 large eggs

Streusel topping (recipe follows)

Preheat oven to 400° F.  Grease 24 muffin cups Make baking mix by using electric mixer to mix flour, baking powder, salt, butter and vegetable oil.  Mix until well combined (3-4 minutes)

Combine baking mix, dried fruit, oats, sugar and 1 tbsp cinnamon in large bowl. Combine pumpkin,  1 tbsp, ginger, cloves, nutmeg and eggs in medium bowl; mix well. Stir into oat mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with Streusel Topping.

Bake for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool slightly. Serve warm.

FOR STREUSEL TOPPING: Combine 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar and 3/4 teaspoon ground cinnamon in small bowl. Cut in 2 tablespoons butter with pastry blender until mixture is crumbly.