Sweet Potato Muffins

2 c. sweet potato or pumpkin puree (1 can)
2 c. quick oats
2 c. oatmeal flour (I think this would turn out fine using any gluten-free flour.)
1 T. baking powder
1 tsp. baking soda
1 c. milk/water
2 T. vinegar
2/3 c. oil
1 - 1 1/2 c. brown sugar
2 tsp. cinnamon
1 tsp nutmeg

Combine all in bowl and mix thoroughly. Distribute batter into two muffin pans, and sprinkle with streusel topping or cinnamon & sugar if desired. Bake at 350 degrees for 30 mins.

Moist and delicious!

Streusel Topping:

4 T. melted butter
1/2 c. brown sugar

Mix together and spoon over muffins.